Chickpea Stuffed Shells Recipe 45

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CHICKPEA-STUFFED SHELLS



Chickpea-Stuffed Shells image

Yes! Chickpeas! But nobody will know! No one can guess the shells are stuffed with them! Nutritious and delicious! Adapted from a Taste of Home recipe.

Provided by Redsie

Categories     Pasta Shells

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

24 uncooked jumbo pasta shells
1 (18 ounce) can chickpeas, rinsed and drained
2 egg whites
1 (15 ounce) carton reduced-fat ricotta cheese
1/2 cup minced fresh parsley
1/3 cup grated fresh parmesan cheese
1 small onion, quartered
1 garlic clove, minced
1 (28 ounce) jar meatless spaghetti sauce
1 cup shredded light mozzarella cheese

Steps:

  • Cook pasta shells according to package directions.
  • Meanwhile, place the chickpeas and egg whites in a food processor; cover and process until smooth.
  • Add ricotta, parsley, parmesan, onion and garlic; cover and process until well blended.
  • Pour 1 1/4 cups of spaghetti sauce into an ungreased 13x9 inch baking dish; set aside.
  • Drain pasta shells.
  • Stuff with chickpea mixture.
  • Place over sauce.
  • Drizzle with remaining sauce.
  • Bake, uncovered, at 350F for 30 minutes. Sprinkle with mozzarella cheese.
  • Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.

Nutrition Facts : Calories 201.6, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.9, Sodium 1141.4, Carbohydrate 32.6, Fiber 4.1, Sugar 6.9, Protein 9.4

CHICKPEA STUFFED SHELLS RECIPE - (4/5)



Chickpea Stuffed Shells Recipe - (4/5) image

Provided by Niecer

Number Of Ingredients 10

18 uncooked jumbo pasta shells
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 egg whites
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup minced fresh parsley
1/3 cup grated Parmesan cheese
1 small onion, quartered
1 garlic clove, minced
1 jar (28 ounces) meatless spaghetti sauce, divided
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Steps:

  • Directions Cook pasta shells according to package directions. Meanwhile, place the chickpeas and egg whites in a food processor; cover and process until smooth. Add the ricotta, parsley, Parmesan, onion and garlic; cover and process until well blended. Pour 1-1/4 cups of spaghetti sauce into an ungreased 13-in. x 9-in. baking dish; set aside. Drain pasta shells; stuff with chickpea mixture. Place over sauce. Drizzle with remaining sauce. Bake, uncovered, at 350° for 30 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly. Yield: 6 servings.

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