|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Vegetarian Stuffed Shells
|
|
|
|
Submitted by:
Jimmy |
|
|
Jumbo pasta shells stuffed with cheese, chick peas, spinach and onion topped with marinara and baked. A definite hit. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 19 ounces , Chick Peas Rinsed and Drained
- 2 large , Eggs
- 1 medium , Onion Cut in Chunks
- 15 ounces , Ricotta Cheese
- 10 ounces , Frozen Spinach Thawed and Squeezed Dry
- 1/2 cup(s) , Parmesan Cheese Grated
- 1/4 teaspoon(s) , Ground Nutmeg
- 36 large , Pasta Shells Lighty Boiled
- 1 jar(s) , Marinara Sauce
|
|
| Instructions: |
Process chick peas and eggs in blender/food processor until smooth. Turn off machine and add remaining ingredients except pasta and marinara. Process until onion is finely chopped and mixture is well blended. Spoon 2 tablespoons of mixture into each shell.
To bake: Allow about 1/2 cup marinara sauce from a jar for 3 shells. Spread half of the sauce in the bottom of baking dish. Place shells on top in single layer, then spoon remaining sauce over them. Bake uncovered until center of filling is hot when tested with a fork and sauce is bubbling. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|