Chickpea-Stuffed Shells Recipe

Name: Chickpea-Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Cook pasta shells according to package directions.
2
Meanwhile, place the chickpeas and egg whites in a food processor; cover and process until smooth.
3
Add ricotta, parsley, parmesan, onion and garlic; cover and process until well blended.
4
Pour 1 1/4 cups of spaghetti sauce into an ungreased 13x9 inch baking dish; set aside.
5
Drain pasta shells.
6
Stuff with chickpea mixture.
7
Place over sauce.
8
Drizzle with remaining sauce.
9
Bake, uncovered, at 350F for 30 minutes. Sprinkle with mozzarella cheese.
10
Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.

2551

kcal

Calories

Fat

465

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 uncooked jumbo pasta shells, 1 (18 ounce) can chickpeas, rinsed and drained, 2 egg whites, 1 (15 ounce) carton reduced-fat ricotta cheese, and more.

Yes, Chickpea-Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea-Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions