{"id":221,"date":"2025-09-09T08:13:14","date_gmt":"2025-09-09T08:13:14","guid":{"rendered":"https:\/\/recipes.ieatchicken.com\/index.php\/2025\/09\/09\/hearty-chickpea-and-ricotta-stuffed-shells\/"},"modified":"2025-09-09T09:04:04","modified_gmt":"2025-09-09T09:04:04","slug":"hearty-chickpea-and-ricotta-stuffed-shells","status":"publish","type":"post","link":"https:\/\/recipes.ieatchicken.com\/index.php\/2025\/09\/09\/hearty-chickpea-and-ricotta-stuffed-shells\/","title":{"rendered":"Hearty Chickpea and Ricotta Stuffed Shells"},"content":{"rendered":"
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Hearty Chickpea and Ricotta Stuffed Shells<\/h2>\n
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Tender jumbo pasta shells filled with a creamy chickpea and ricotta mixture, baked in a rich homemade tomato sauce, topped with mozzarella and Romano cheese for a comforting and wholesome meal.<\/div>\n
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Prep Time <\/span>30<\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>40<\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
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olive oil<\/h4>
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    minced garlic<\/h4>
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      crushed tomatoes<\/h4>
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        water<\/h4>
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          dried basil leaves<\/h4>
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            salt (for sauce)<\/h4>
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              chickpeas, drained and rinsed<\/h4>
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                egg whites<\/h4>
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                  onion, finely chopped<\/h4>
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                    fat-free ricotta cheese<\/h4>
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                      loosely packed parsley leaves, chopped<\/h4>
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                        grated Romano or Parmesan cheese<\/h4>
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                          ground nutmeg<\/h4>
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                            salt (for filling)<\/h4>
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                              jumbo-size pasta shells<\/h4>
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                                shredded part-skim mozzarella cheese<\/h4>
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                                  Instructions
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                                  • Preheat the oven to 375\u00b0F (190\u00b0C).<\/span><\/div><\/li>
                                  • Cook the jumbo pasta shells in salted boiling water until al dente, about 10 minutes. Drain and set aside to cool slightly.<\/span><\/div><\/li>
                                  • Heat olive oil in a medium skillet over medium heat. Add the chopped onion and saut\u00e9 until soft and translucent, about 5 minutes.<\/span><\/div><\/li>
                                  • Add minced garlic to the onions and cook for an additional 1 minute until fragrant. Remove from heat.<\/span><\/div><\/li>
                                  • In a food processor or blender, combine the drained chickpeas, saut\u00e9ed onion and garlic, ricotta cheese, parsley, Romano cheese, egg whites, ground nutmeg, and salt. Blend until smooth and well combined.<\/span><\/div><\/li>
                                  • In a large saucepan, combine crushed tomatoes, water, dried basil, and 0.25 tsp salt. Bring to a simmer over medium heat, then reduce heat to low and cook gently for 10 minutes, stirring occasionally.<\/span><\/div><\/li>
                                  • Spread about 1 cup of the tomato sauce evenly in the bottom of a 9x13-inch baking dish.<\/span><\/div><\/li>
                                  • Stuff each cooked pasta shell with the chickpea and ricotta filling and arrange them in the baking dish on top of the sauce.<\/span><\/div><\/li>
                                  • Pour the remaining tomato sauce over the stuffed shells, making sure they're well covered.<\/span><\/div><\/li>
                                  • Sprinkle shredded mozzarella cheese evenly over the top.<\/span><\/div><\/li>
                                  • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is melted and bubbly.<\/span><\/div><\/li>
                                  • Let the stuffed shells rest for 5 minutes before serving. Garnish with extra parsley if desired.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
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                                    Tender jumbo pasta shells filled with a creamy chickpea and ricotta mixture, baked in a rich homemade tomato sauce, topped … <\/p>\n","protected":false},"author":2,"featured_media":239,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nHearty Chickpea and Ricotta Stuffed Shells - I Eat Chicken Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recipes.ieatchicken.com\/index.php\/2025\/09\/09\/hearty-chickpea-and-ricotta-stuffed-shells\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hearty Chickpea and Ricotta Stuffed Shells - 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