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Chickpea-Stuffed Shells

"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 chickpea recipe receives raves from my husband, young son and daughter and dinner guests, too. No one can guess my secret ingredient is nutritious legumes!"
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 18 uncooked jumbo pasta shells
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 large 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 shredded part-skim mozzarella cheese

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 13x9-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.
Nutrition Facts
3 each: 508 calories, 19g fat (9g saturated fat), 42mg cholesterol, 1066mg sodium, 58g carbohydrate (0 sugars, 8g fiber), 27g protein.

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