Chickpea Stuffed Shells
Indulge in the comforting flavors of these Chickpea Stuffed Shells, a plant-forward twist on classic Italian fare that's as satisfying as it is nutritious. Jumbo pasta shells are filled with a creamy, protein-packed chickpea mixture flavored with garlic, lemon, and fresh parsley, then nestled in a vibrant marinara sauce. For an optional cheesy touch, a sprinkle of mozzarella takes this dish to the next level. Ready in under an hour, this hearty baked pasta is perfect for family dinners or meal prep, offering a wholesome balance of fiber, protein, and bold Mediterranean-inspired flavors. Serve with a crisp side salad or warm garlic bread for a complete, crowd-pleasing meal! Keywords: chickpea stuffed shells, vegetarian pasta recipes, baked pasta, plant-based Italian dinner.
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 15 oz Canned chickpeas, drained and rinsed
- 2 cloves Garlic, minced
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Nutritional yeast or grated parmesan cheese
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded (optional)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain, rinse with cool water, and set aside to prevent sticking.
In a food processor, combine the chickpeas, minced garlic, lemon juice, olive oil, parsley, nutritional yeast (or parmesan cheese), salt, and black pepper. Pulse until the mixture forms a thick, slightly chunky paste.
Stuff each cooked shell with about 1 to 2 tablespoons of the chickpea filling, depending on the size of the shell.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Arrange the stuffed shells in the baking dish in a single layer, open-side up.
Pour the remaining marinara sauce over the top of the shells, making sure each shell is lightly covered with sauce.
If using, sprinkle shredded mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, uncover and bake for an additional 10 minutes or until bubbly and heated through.
Remove from the oven and let rest for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3781 mg | 164% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 29.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1019 mg | 78% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
