Chickpea Stuffed Shells Recipe 45

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CHICKPEA-STUFFED SHELLS



Chickpea-Stuffed Shells image

"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!"

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 508 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 1066mg sodium, Carbohydrate 58g carbohydrate (0 sugars, Fiber 8g fiber), Protein 27g protein.

CHICKPEA-STUFFED SHELLS



Chickpea-Stuffed Shells image

Yes! Chickpeas! But nobody will know! No one can guess the shells are stuffed with them! Nutritious and delicious! Adapted from a Taste of Home recipe.

Provided by Redsie

Categories     Pasta Shells

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 201.6, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.9, Sodium 1141.4, Carbohydrate 32.6, Fiber 4.1, Sugar 6.9, Protein 9.4

THE BEST STUFFED SHELLS



The Best Stuffed Shells image

Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil
1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells
2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten

Steps:

  • For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
  • Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
  • For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
  • Preheat the oven to 375 degrees F.
  • Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
  • Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
  • Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

CHICKEN PARMESAN STUFFED SHELLS



Chicken Parmesan Stuffed Shells image

When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 12 servings.

Number Of Ingredients 19

1 package (12 ounces) uncooked jumbo pasta shells
2 tablespoons olive oil
FILLING:
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1-1/2 teaspoons Italian seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
2 tablespoons butter
1/3 cup seasoned bread crumbs
3 cups part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup 2% milk
1/4 cup chopped fresh Italian parsley
ASSEMBLY:
4 cups meatless pasta sauce
1/4 cup grated Parmesan cheese
8 ounces fresh mozzarella cheese, thinly sliced and halved

Steps:

  • Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread in an even layer on a baking sheet., For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly., In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken., Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons cheese mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full)., Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 431 calories, Fat 19g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 752mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.

SHELLS WITH ROASTED CAULIFLOWER, CHICKPEAS, AND RICOTTA



Shells with Roasted Cauliflower, Chickpeas, and Ricotta image

The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for serving
1 head cauliflower (about 2 pounds), cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper
5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)
1 pound medium shells
3 tablespoons chopped fresh parsley
1/2 cup fresh ricotta

Steps:

  • Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.

Nutrition Facts : Calories 534 g, Fat 15 g, Fiber 8 g, Protein 20 g

CHICKEN PARMESAN-STUFFED SHELLS



Chicken Parmesan-Stuffed Shells image

Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 13

32 jumbo pasta shells (from 12-oz package)
2 1/2 cups chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
4 tablespoons chopped fresh basil leaves
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons olive oil
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
  • Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
  • Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
  • Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.

Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1/2 g

AMAZING CHICKEN STUFFED SHELLS



Amazing Chicken Stuffed Shells image

Easy, quick, and inexpensive. Great way to use leftover, cooked chicken. Serve with sauce spooned over top and a sprinkle of parsley (looks pretty). Cook time includes time to cook shells.

Provided by Manda

Categories     Chicken

Time 1h10m

Yield 20 shells

Number Of Ingredients 9

4 cups diced, cooked chicken
1 (6 ounce) box chicken flavor stuffing mix
1 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
1/2 can water
20 jumbo pasta shells
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Mrs. Dash seasoning mix

Steps:

  • Preheat oven to 350 degrees.
  • Prepare shells according to package directions and cool.
  • Prepare stuffing according to package.
  • In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs.
  • Dash.
  • Set aside.
  • Lightly coat 9x13-inch pan with cooking spray.
  • Stuff each shell with a large spoonful of chicken mixture and place in pan.
  • Mix soup with water in separate bowl.
  • Pour over filled shells.
  • Loosely cover with aluminum foil and bake 45 minutes.
  • Serve hot.

Nutrition Facts : Calories 46.2, Fat 1.2, SaturatedFat 0.3, Cholesterol 1.6, Sodium 266.6, Carbohydrate 7.3, Fiber 0.2, Sugar 0.9, Protein 1.4

CURRY CHICKPEA HANDPIES



Curry Chickpea Handpies image

These hearty vegetarian pies are filled with chickpeas, potatoes, and spinach cooked with coconut-milk and red curry paste. They can be refrigerated and baked the same day or made-ahead and frozen for up to a month-just brush with egg, bake, and enjoy!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 2h

Yield Makes 12 pies

Number Of Ingredients 11

3 tablespoons vegetable oil
1 large onion, minced (1 3/4 cups)
1/3 cup Thai red curry paste (such as Maesri)
1 (15 ounce) can chickpeas, drained and rinsed (1 3/4 cup)
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces
1 cup coconut milk (from 15 ounce can)
5 ounces baby spinach, tough stems removed
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
2 recipes Test Kitchen's Favorite Pate Brisee each formed into 1 square disc
1 large egg, beaten, for brushing

Steps:

  • In a large straight sided skillet heat oil on medium-high. Add onion, cook stirring, until translucent, 3 minutes. Stir in curry paste, chickpeas, potatoes, coconut milk, and 1/3 cup water. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until potatoes are almost tender, about 8 minutes. Add spinach, stir until wilted. Season with salt and pepper. Cool completely.
  • On a lightly floured surface, roll 1 piece of dough into an 18-inch square (about 1/8-inch thick). Cut out six 6-inch squares. Brush edges with egg. Place 1/3 cup filling on one side of a square. Fold dough over to enclose filling creating a triangle. Press edges to seal. Cut 3 small vents in top. Place on parchment-lined baking sheet. Repeat with remaining dough and filling.To Freeze and Bake Later: Freeze in single layer on baking sheet, 2 hours. Transfer to freezer bags. Will keep, frozen, for up to 1 month. To serve, heat oven to 375 degrees. Brush hand-pies with egg. Place on a baking sheet and bake until golden brown and bubbling, 45 minutes.To Bake and Serve: Preheat oven to 375 degrees. Refrigerate pies on baking sheet for 30 minutes. Brush with egg then bake until golden brown and bubbling, about 30 minutes.

STUFFED SHELLS RECIPE BY TASTY



Stuffed Shells Recipe by Tasty image

Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.

Provided by Tasty

Categories     Lunch

Time 55m

Yield 8 servings

Number Of Ingredients 13

1 teaspoon kosher salt, plus more for boiling
1 package jumbo shell
1 tablespoon olive oil, plus more for greasing
3 cloves garlic, minced
4 cups fresh spinach, packed
1 container ricotta cheese
10 large eggs
1 cup finely grated parmesan cheese
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
3 cups marinara sauce, divided
1 cup shredded mozzarella cheese
fresh basil leaf, for garnish

Steps:

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
  • In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
  • Fill the jumbo shells with the ricotta mixture.
  • Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
  • Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
  • Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
  • Garnish with the basil and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 40 grams, Fat 23 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams

STUFFED SHELLS IV



Stuffed Shells IV image

Wonderful stuffed shells - makes two 9x13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!

Provided by Barbara

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h15m

Yield 14

Number Of Ingredients 12

1 (12 ounce) package jumbo pasta shells
8 ounces mushrooms, diced
3 cloves garlic, minced
1 onion, chopped
1 pound ground turkey
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 tablespoons chopped fresh parsley
2 cups cottage cheese
1 cup freshly grated Parmesan cheese
1 (32 ounce) jar spaghetti sauce
1 (8 ounce) package mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water.
  • In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
  • Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
  • Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 30.9 g, Cholesterol 54.4 mg, Fat 11.3 g, Fiber 3.5 g, Protein 24.4 g, SaturatedFat 4.9 g, Sodium 621.6 mg, Sugar 7.4 g

STUFFED SHELLS



Stuffed Shells image

Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it's time to eat. While some versions add frozen spinach, herbs or lemon, you really don't need anything beyond the basics; this classic version is pure comfort.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt
4 garlic cloves, peeled and thinly sliced
3 tablespoons tomato paste
1 (28-ounce) can tomato purée
Kosher salt and black pepper
1 pound fresh ricotta (about 2 cups)
10 ounces fresh mozzarella, grated (about 2 1/2 cups)
5 1/2 ounces Parmesan, finely grated (about 2 cups)
2 egg yolks
1 garlic clove
12 ounces jumbo shells

Steps:

  • Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
  • Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
  • Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
  • Add the shells to the boiling water and cook until just shy of al dente. (You'll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that's insurance in case any rip. Reserve extras for another use.)
  • Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
  • Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you'd like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.

CHICKEN STUFFED SHELLS



Chicken Stuffed Shells image

These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.

Provided by JOONEY

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (6 ounce) package dry bread stuffing mix
1 (12 ounce) package jumbo pasta shells
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 (14 ounce) cans chicken broth
1 pinch salt and pepper to taste
1 pinch garlic powder
1 whole cooked chicken, boned and shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
  • Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
  • In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
  • In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
  • Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 575 calories, Carbohydrate 53.5 g, Cholesterol 101.1 mg, Fat 21.6 g, Fiber 2.3 g, Protein 38.5 g, SaturatedFat 5.8 g, Sodium 1435.8 mg, Sugar 4.1 g

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2013-03-13 Preheat oven to 400F. For the tofu ricotta: In a large skillet, sauté the garlic and onion in the oil for about 5 minutes. Season with salt and pepper. Add in the chopped celery, basil, and parsley and sauté for another 5 minutes or …
From ohsheglows.com


CLASSIC STUFFED SHELLS RECIPE - DINNER AT THE ZOO
2020-06-03 Instructions. Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray. Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan. Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
From dinneratthezoo.com


GORDON RAMSAY'S ROAST CHICKEN WITH CHICKPEA STUFFING
2015-11-25 Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10–15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180ºC/350F and continue roasting for 1¼–1½ hours, until cooked through and ...
From walnutkitchen.ca


VEGAN PESTO STUFFED SHELLS (WITH SPLIT PEAS!) - DETOXINISTA
Preheat the oven to 350ºF and spread a bit of the marinara sauce at the bottom of a 9"x 13" glass baking dish. Set it aside. To prepare the pesto, add the remaining 1/4 cup of water, fresh basil, 1 tablespoon of lemon juice, 1 clove of garlic, and the salt to the food processor, and process it together with the cooked split peas.
From detoxinista.com


SPICY CHICKPEA AND CHEESE STUFFED ZUCCHINI. - HALF BAKED HARVEST
2019-06-19 Spoon half of the chickpea/tomato mix into the roasted zucchini halves. Sprinkle the cheeses evenly over each zucchini. Return the zucchini to the oven and cook another 10 minutes, until the cheese has melted. 6. To serve, plate the zucchini and top with the reserved chickpeas and tomatoes. Top with fresh basil and a drizzle of olive oil.
From halfbakedharvest.com


ROASTED CHICKPEAS AND QUINOA STUFFED BELL PEPPERS
2020-09-23 Step: 1 – Roasting the chickpeas. Preheat the oven to 400 degrees F. In a large bowl, combine boiled and drained chickpeas with olive oil, onion powder, garlic salt, cajun seasoning, and dried parsley. Toss to coat. Arrange the seasoned chickpeas on …
From ruchiskitchen.com


CHICKPEA TORTILLAS (WRAPS) - REAL FOOD AND DRINKS
2019-04-20 Preheat stove-top griddle/pan to medium/high heat. Add chickpeas to a food processor, and process until very grainy. Add tapioca starch and pulse to mix in, adding water or aquafaba (chickpea liquid) as necessary to form a soft dough. Divide into 5 or 6 balls (about 55 g each). Then roll/press the dough into tortillas.
From realfoodanddrinks.com


BAKED ZUCCHINI WITH CHICKPEA STUFFING - RECIPES | GOYA FOODS
Step 1. Preheat oven to 425˚F. Cut each zucchini in half lengthwise. Using melon baller or spoon, scoop out pulp from zucchini, leaving about 1/4-inch border all around. Step 2. In bowl, mash half of the chickpeas with potato masher until lightly crushed; add remaining chickpeas, tomatoes, quinoa, 2 tbsp. olive oil, parsley, basil, vinegar ...
From goya.com


ROAST CHICKEN WITH CHICKPEA STUFFING - HELL'S KITCHEN RECIPES
Put the garlic heads, cut side down, in a roasting tin. Place the chicken on top and drizzle with olive oil. Salt, pepper the outside of the chicken, and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 375°F and continue roasting for 1¼-1½ hours until cooked through and golden all over.
From hellskitchenrecipes.com


MILLION DOLLAR STUFFED SHELLS - PLAIN CHICKEN
2019-08-28 Pour meat sauce into prepared pan, reserving ½ cup for later. Combine cottage cheese, cream cheese, sour cream, mozzarella cheese, and parsley. Stuff pasta shells with cheese mixture. Place on top of meat sauce. Spread reserved sauce on top of stuffed shells. Bake uncovered for 30 to 35 minutes.
From plainchicken.com


COTTAGE CHEESE STUFFED SHELLS - EVERYDAY DELICIOUS
2021-08-26 add olive oil to pasta cooking water. slightly undercook the shells. stir the pasta often with a wooden spoon. drain and toss with cold water. Next, preheat the oven to 375°F/190°C/Gas Mark 5, no fan. STEP 2 (photos 1+2): Make the filling: add all the filling ingredients into a large bowl (well-drained cottage cheese, grated Parmesan ...
From everyday-delicious.com


MASALA CHICKPEA STUFFED SWEET POTATOES - MINIMALIST BAKER RECIPES
With the three components prepped (chickpeas, sweet potato, chutney), you’re ready for assembly! Using a fork or spoon, gently smash down the fleshy part of the sweet potato. Top with the chickpeas and chutney and wait for the “yums!” that are sure to follow! We hope you LOVE these potatoes! They’re: Tender. Flavorful.
From minimalistbaker.com


RATATOUILLE-STUFFED SHELLS RECIPE | COOKING LIGHT
31-Day Healthy Meal Plan Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously.
From bakerav.wanganxin.com


THE BEST STUFFED PASTA SHELLS - THE SEASONED MOM
2021-11-17 Preheat oven to 350°F. Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water. Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off …
From theseasonedmom.com


HEALTHY VEGAN CHICKPEA STUFFED TOMATOES - DEL'S COOKING TWIST
2019-08-16 Heat up one tablespoon of olive oil in a large skillet over medium heat. Add the onions, mushrooms, and cook until tender, about 5-6 minutes. Remove from heat and cool slightly. In a food processor, place the onions and mushrooms. Add the walnuts, chickpeas, sun-dried tomatoes, ground flax seeds, garlic and mustard.
From delscookingtwist.com


*BEST* CLASSIC STUFFED SHELLS - EASY METHOD - LAUREN'S LATEST
2022-03-16 Cook pasta shells for 8 minutes. Drain and rinse with cold water. Set aside to drain. Pour both jars of marinara sauce into the bottom of two 9×13 baking dishes, one jar per pan. In a large bowl, stir cottage cheese together with 1 cup mozzarella, parmigiano reggiano, eggs, oregano, basil, salt and pepper.
From laurenslatest.com


EASY STUFFED SHELLS - MOM ON TIMEOUT
2019-03-02 Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook pasta shells until 3 minutes shy of al dente – according to the package directions.
From momontimeout.com


STUFFED AVOCADOS WITH SPICY ROASTED CHICKPEAS - LIVE EAT LEARN
2021-07-11 Spread chickpeas onto a greased or parchment paper lined rimmed baking sheet. Roast at 400 degrees F (200 C) for 20 minutes, until lightly browned but not hard. Meanwhile, combine all Sauce ingredients. When chickpeas have finished, cut each avocado in half and remove the seed, leaving the edible portion in the skin.
From liveeatlearn.com


CHICKPEA STUFFED MANICOTTI SHELLS - PALOUSE BRAND
Drain and set aside. Cook Manicotti pasta shells according to package directions. Place garbanzos 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 (or make two ...
From palousebrand.com


CHEESY SPINACH STUFFED SHELLS - PEAS AND CRAYONS
2019-05-17 Preheat your oven to 350 degrees F. Prepare 1-2 large glass baking dishes with a one-inch layer of spaghetti sauce on the bottom. For saucy shells, feel free to add extra sauce. I usually add extra! Boil shells for approx 11 min or until tender/al dente. Drain and set aside. While the noodles boil, prep your veggies.
From peasandcrayons.com


STUFFED SHELLS RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-01-22 Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined. Stuff Shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer.
From natashaskitchen.com


CHICKEN PARMESAN STUFFED SHELLS - THE SALTY MARSHMALLOW
2018-02-26 Make sure to drain pasta and well and let cool a bit before proceeding. Cut chicken tenders into chunks that are about ½ inch cubes. Preheat oven to 400 degrees. In a medium mixing bowl, combine ricotta, half of the mozzarella, parmesan, garlic powder, italian seasoning, salt, and pepper. Stir until well combined.
From thesaltymarshmallow.com


VEGAN NO-TUNA AND SHELLS WITH CHICKPEAS - ONE INGREDIENT CHEF
2017-03-27 Step Two. Loosely chop 2 ribs of celery and about 1/4 cup of red onion and add this into the food processor with about another 1/2 can of chickpeas. Then, just pulse these a few times until broken up into the smooth mixture, but stop before they become fully pureed (the idea is to create a slightly chunky texture).
From oneingredientchef.com


{THE BEST CHEESY} STUFFED SHELLS RECIPE - SELF PROCLAIMED FOODIE
2019-06-25 In a large bowl, mix eggs, ricotta, mascarpone, half the mozzarella, half the Parmesan, Italian seasoning, basil, garlic, salt and red pepper flakes until well combined. Stuff cooked shells with ricotta mixture by piping through a resealable plastic bag with the corner snipped off. Place stuffed shells in a 9x13 inch baking dish.
From selfproclaimedfoodie.com


SPICED CHICKPEA STUFFED PEPPERS - RUSTIC PLATE
2016-10-05 Preheat oven to 400°F. Add salt to taste, garam masala and cilantro. Mix well and remove from heat. Spoon chickpea mixture into upright browned peppers. Transfer baking dish to the oven and lower the temperature to 375°F. Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes before serving. Print.
From rusticplate.com


CHICKEN PARMESAN STUFFED SHELLS - THE GIRL WHO ATE EVERYTHING
2021-02-26 Let mixture cool. Preheat oven to 350 degrees F. In a medium bowl, combine the cooled chicken, ricotta, 1 cup of the Mozzarella cheese, Parmesan cheese, egg, garlic, and salt. Pour 2 cups of the marinara sauce on the bottom of a 9x13 inch pan. Spoon about 2 tablespoons of filling into each pasta shell and place filling side up.
From the-girl-who-ate-everything.com


VEGAN STUFFED SHELLS RECIPE • VEGGIE SOCIETY
2021-09-18 18 jumbo pasta shells. Prepare a bowl of ice cold water. Use a slotted spoon and transfer the cooked pasta shells to the bowl of cold water to stop the cooking process. Drain and transfer to a large bowl. Drizzle with a light drizzle of olive oil to …
From veggiesociety.com


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