Boston-based cookbook author (and mom) Catherine Gill, best known as The Dirty Vegan, shared this family-friendly recipe with JewishBoston from her new “The Complete Hummus Cookbook.”

Read our interview with her here.

Hummus-Stuffed Baked Shell Pasta

Serves 6


  • 1 (16-ounce) package jumbo shell pastas, cooked according to package instructions and drained
  • 3 cups tomato marinara sauce
  • 1 (15-ounce) can chickpeas, drained or equivalent cooked chickpeas
  • 2 tablespoons tahini
  • ¼ cup lemon juice or juice from 1 large lemon
  • ½ garlic clove, peeled
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon sea salt
  • 1–2 tablespoons water


  1. Preheat oven to 350°F. Spray a baking dish with non-stick cooking spray (not required, but recommended).
  2. Pour 1 cup of the marinara sauce evenly on the bottom of the baking dish and top with cooked pasta shells.
  3. Using a food processor, blend remaining ingredients until the desired consistency is reached and hummus is well-combined.
  4. Spoon hummus filling into pasta shells, then top with remaining 2 cups of marinara sauce. Cover and bake for 30–35 minutes, then allow to set for a few minutes before serving.
  5. Tip: This dish can also be topped with vegan cheese; however, it is definitely not lacking in flavor without the cheese. The nutritional yeast does a great job adding cheesiness to this homemade hummus filling and is beyond satisfying!

Check out Gill’s recipe for pumpkin spice hummus.