Chickpea-Stuffed Shells

(from ojcwn2’s recipe box)

Serves 6 people

Categories: Dinner

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

Directions

  1. Cook pasta shells according to package directions.

  2. Place the chickpeas and egg whites in a food processor; cover and process until smooth.

  3. Add the ricotta, parsley, Parmesan, onion and garlic; cover and process until well blended.

  4. Pour 1-1/4 cups of spaghetti sauce into an ungreased 13-in. × 9-in. baking dish; set aside.

  5. Drain pasta shells; stuff with chickpea mixture.

  6. Place over sauce.

  7. Drizzle with remaining sauce.

  8. Bake, uncovered, at 350° for 30 minutes.

  9. Sprinkle with mozzarella cheese.

  10. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.

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