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Chickpea Stuffed Shells

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"This pasta dish receives raves from my husband, young son and daughter and dinner guests, too. No one can guess my secret ingredient is nutritious legumes!"
Nutritional Analysis: One serving (3 stuffed shells) equals 508 calories, 19 g fat (9 g saturated fat), 42 mg cholesterol, 1,066 mg sodium, 58 g carbohydrate, 8 g fiber, 27 g protein.

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Rate this recipe 4/5 (2 Votes)

Ingredients

  • 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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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