We are telling you, they won’t know!! This extra delicious stuffed shell recipe has something extremely healthy and special stuffed inside; and yes, they really won’t know. Serving it to your family or guests will bring a slow smile to your face when they ask you what’s inside this stuffed shell recipe.
As we shuffled through our recipes for stuffed shells we realized just how special this garbanzo recipe really is. The filling is very smooth, cheesy, and extra tasty. Our garbanzo bean stuffed shell recipe is very simple to make once you get in the groove of preparing dried garbanzo beans in advance of making the recipe. Don’t shy away, it truly is easy as well. In this recipe for stuffed shells, we prefer to use the Manicotti pasta shells which seem to be a good balance for the garbanzo bean mixture that is stuffed inside. Not too heavy and just right!
Chickpea Stuffed Manicotti Shells
Pasta, Meal Solutions
¾ cup Palouse Brand Chickpeas
1 box uncooked manicotti pasta shells
2 egg whites
15 oz. Ricotta cheese
½ cup fresh parsley, minced
⅓ cup parmesan cheese, grated
1 small onion, quartered
2 garlic cloves, minced
24 oz. jar of Bertolli Organic Olive Oil, Basil & Garlic Sauce
1 ½ cups Mozzarella cheese, shredded
Soak chickpeas overnight and boil for 60 minutes or until soft. Drain and set aside.
Cook manicotti pasta shells according to package directions
Place chickpeas and egg whites in a food processor and process until smooth. Add ricotta, parsley, parmesan, onion, and garlic; continue processing until well blended.
Spread 1 ½ cups of Bertolli sauce on the bottom of a 9x13, ungreased baking dish, and set aside.
Drain the pasta shells and stuff with the chickpea mixture. Put remaining Bertolli sauce on top of the pasta shells.
Bake uncovered at 350 degrees for 30 minutes.
Sprinkle with the shredded mozzarella and bake another 5-10 minutes until melted and until the sauce becomes a bit bubbly.