Vegetarian Stuffed Shells

8 ingredients
2 steps

Ingredients

  • 19 ounces chick peas rinsed and drained
  • eggs 2 lg.
  • 3 long green onions cut in chunk
  • 15 ounces ricotta cheese about 2 c
  • 10 ounces kale frozen chopped, spinach thawed and squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 36 pasta shells jumbo sized, 8 oz. freshly cooked and drained

Directions

  1. 1
    Process chick peas and eggs in blender/food processor until smooth. Turn off machine and add remaining ingredients except pasta. Process until onion is finely chopped and mixture is well blended. Spoon 2 tablespoons of mixture into each shell.
  2. 2
    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. To freeze before baking, arrange on lined pan and freeze, uncovered. Once hard, they can be stacked and stored airtight up to 3 months.

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