Gluten Free Vegetarian Stuffed Shells

Melt 2 Tablespoons of butter with 1 Tablespoon of oil in frying pan. Saute onion until caramelized.

Put beans, onions, basil, 1 clove garlic, salt, and pepper in food processor. Process until smooth.

Make pasta according to package instructions.

In a sauce pan heat other 1 Tablespoon of oil. Add 3 cloves minced garlic over medium heat for 1-2 minutes. Add tomatoes and wine. Bring to a boil and reduce heat to a simmer for 25 minutes. Add sugar, salt, basil and remove from heat. Set aside.

Heat oven to 350 degrees. Grease casserole dish. Scoop 1 Tablespoon of bean mixture into each shell and place in casserole dish. Repeat until bean mixture is gone. If there are any left over shells just add them to the pan.
Pour tomato sauce over shells and bake for 25 minutes.
Add mozzarella and bake for 5 minutes longer. Top with parmesan and broil for 5 minutes more, or until cheese is brown and bubbly. Let rest out of oven for 10 minutes before serving.