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.
- 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)
- 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.
- 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.
- Preheat the oven to 350°. Transfer to a 9×13 baking dish and evenly spread to coat the bottom.
- 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.
- Cover the baking dish with aluminum foil and bake until warmed through, about 15 minutes. Serve with any remaining caponata, if you like.