Eggplant caponata-stuffed shells with white bean sauce

Makes 4 to 6 servings

This vegan pasta dish is creamy comfort food at its very best. Make all of the components ahead of time, or even assemble the dish a few days before you’re ready to serve it for an ultra-convenient weeknight meal. Serve it alongside prepared marinara sauce, if you like.

Ingredients

  • 1 (12 oz) box large pasta shells
  • Vegetable oil, as needed
  • 1 (15 oz) can white beans, drained and rinsed
  • 6 large basil leaves
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup cashew or other non-dairy milk
  • Kosher salt, to taste
  • Black pepper, to taste
  • 6 cups Eggplant Caponata (omit the Parmesan cheese to make this dish fully vegetarian/vegan/dairy-free)

Directions

  1. Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 7 minutes. Drain well, toss with enough vegetable oil to lightly coat, and set aside.
  2. In a blender or food processor, combine the beans, basil, garlic, olive oil, and cashew milk. Blend until smooth. Taste and season with salt and pepper, to taste.
  3. Preheat the oven to 350°. Transfer to a 9×13 baking dish and evenly spread to coat the bottom.
  4. Working one at a time, hold a cooked shell in your hand and carefully separate the sides to expose the interior. Scoop about 2 tablespoons of the caponata in the shell and place it, seam-side up, in the baking dish. Continue until all of the shells are filled, placing the stuffed shells in rows in the baking dish.
  5. Cover the baking dish with aluminum foil and bake until warmed through, about 15 minutes. Serve with any remaining caponata, if you like.

CIA FOODIES

Eggplant Caponata Stuffed Shells

Eggplant caponata-stuffed shells with white bean sauce
Makes 4 to 6 servings This vegan pasta dish is creamy comfort food at its very best. Make all of the components ahead of time, or even assemble the dish a few days before you’re ready to serve it for an ultra-convenient weeknight meal. Serve it alongside prepared marinara sauce, if you like.

Ingredients

  • 1 (12 oz) box large pasta shells
  • Vegetable oil, as needed
  • 1 (15 oz) can white beans, drained and rinsed
  • 6 large basil leaves
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup cashew or other non-dairy milk
  • Kosher salt, to taste
  • Black pepper, to taste
  • 6 cups Eggplant Caponata (omit the Parmesan cheese to make this dish fully vegetarian/vegan/dairy-free)

Directions

  1. Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 7 minutes. Drain well, toss with enough vegetable oil to lightly coat, and set aside.
  2. In a blender or food processor, combine the beans, basil, garlic, olive oil, and cashew milk. Blend until smooth. Taste and season with salt and pepper, to taste.
  3. Preheat the oven to 350°. Transfer to a 9x13 baking dish and evenly spread to coat the bottom.
  4. Working one at a time, hold a cooked shell in your hand and carefully separate the sides to expose the interior. Scoop about 2 tablespoons of the caponata in the shell and place it, seam-side up, in the baking dish. Continue until all of the shells are filled, placing the stuffed shells in rows in the baking dish.
  5. Cover the baking dish with aluminum foil and bake until warmed through, about 15 minutes. Serve with any remaining caponata, if you like.

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