Serves 4
Preparation time:
20 minutes
Cooking time: 40 to 50 minutes
125 g bacon, finely chopped
1 can (410 g) butterbeans, drained
200 g feta cheese, crumbled
15 ml (1 T) fresh parsley
30 ml (2 T) olive oil
salt and freshly ground black pepper
200 g large shell pasta, cooked
SAUCE
30 ml (2 T) olive oil
1 onion, finely chopped
1 clove garlic, bruised and finely chopped
1 can (400 g) chopped tomatoes
15 ml (1 T) tomato paste
5 ml (1 t) sugar
salt and freshly ground black pepper
1 can (410 g) baked beans
50 ml mozzarella cheese, grated
Basil leaves to garnish
Preheat the oven to 180 °C.
Heat a pan and fry the bacon until crisp.
Drain on a paper towel and set aside.
Place the butterbeans in a food processor and pulse until smooth.
Mix with the feta cheese, parsley, bacon and olive oil.
Season with salt and pepper.
Fill each pasta shell with the butterbean paste and set aside.
SAUCE
Heat the olive oil and fry the onion and garlic until soft and fragrant.
Stir in the tomato, tomato paste, sugar, salt and pepper and simmer for about 10 minutes.
Add the baked beans and simmer for a few minutes.
Spoon the sauce into a large oven dish or 4 smaller dishes and arrange the pasta shells in the sauce.
Sprinkle with mozzarella cheese and bake for 40 minutes or until done.
Garnish with basil leaves.