"i never guessed my picky eaters would agree to try chickpeas, but they gobble them up when I disguise them this way," says Susan Brown from Saugerties, New York. "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!"
- 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
- 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.
Originally published as Chickpea-Stuffed Shells in Light & Tasty December/January 2002, p63
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Chickpea-Stuffed Shells
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review