CHICKPEA-STUFFED SHELLS
"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
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.
CHICKEN PARMESAN STUFFED SHELLS
Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
- Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
- Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.
- Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.
- Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.
CHICKEN ALFREDO STUFFED SHELLS
Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved-and ultra-creamy-alfredo sauce yet!
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
- Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
- Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
- Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
- Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.
CHICKEN STUFFED SHELLS
If you love chicken and dressing, you will want to try this! It is EXCELLENT! There are only five ingredients in this recipe, yet it makes a huge 9" X 13" pan - great dish for company! ENJOY!
Provided by wyzgirl14
Categories Pasta Shells
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook chicken breasts and cut up into small pieces.
- Cook jumbo shells as instructed on box and set on paper towels to dry.
- Cook stuffing mix as instructed on box (best in microwave).
- Mix stuffing with mayonnaise, add chicken.
- Stuff shells with this mixture.
- Mix cans of soup with 1 1/4 cups of water.
- Pour 1/2 of soup mix into the bottom of a 9" X 13" pan.
- Put shells on top of soup mixture.
- Pour the rest of the soup mixture on top of the shells.
- Bake at 350 degrees (covered) for 50 minutes. Uncover and bake for an additional 15 minutes.
- ENJOY!
CHICKEN STUFFED SHELLS
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
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
CHICKPEA-STUFFED SHELLS
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
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
CHICKPEA STUFFED SHELLS RECIPE - (4/5)
Provided by Niecer
Number Of Ingredients 10
Steps:
- Directions 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 13-in. x 9-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. Yield: 6 servings.
ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING
A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.
Provided by jackie
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
- Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
- Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
- Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 18.4 g, Fat 2.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 170 mg, Sugar 2.7 g
SHELLS WITH ROASTED CAULIFLOWER, CHICKPEAS, AND RICOTTA
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
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
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