Go Back
To create the perfect filling for your Cheesy Chickpea and Spinach Stuffed Shells, you want to strike a balance between creaminess and texture. Start by mashing the chickpeas in a mixing bowl. Use a fork or a potato masher to break them down, but don’t overdo it; you want to leave some chunks for added texture. This gives the filling a hearty feel while still allowing the chickpeas to shine through.

Cheesy Chickpea and Spinach Stuffed Shells

Discover the joy of comfort food with Cheesy Chickpea and Spinach Stuffed Shells! This recipe combines creamy ricotta, nutty chickpeas, and fresh spinach, all tucked into oversized pasta shells for a delicious and nutritious meal. Perfect for vegetarians or anyone who loves hearty pasta, these stuffed shells are not only visually appealing but also packed with flavor and nutrients. Try them for family dinners or meal prep, and enjoy the satisfying blend of ingredients in every bite!
Print Recipe Pin Recipe

Ingredients
  

12 large jumbo pasta shells

1 cup canned chickpeas, drained and rinsed

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper, to taste

3 cups marinara sauce (store-bought or homemade)

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Cook the Pasta: In a large pot of boiling salted water, add the jumbo pasta shells and cook according to the package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly, taking care not to tear them.

      Prepare the Filling: In a spacious mixing bowl, combine the drained and rinsed chickpeas, chopped spinach, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, minced garlic, and Italian seasoning. Season with salt and pepper. Using a fork or potato masher, gently mash the chickpeas while mixing to ensure the filling is well combined, but maintain some texture for added bite.

        Stuff the Shells: Carefully fill each pasta shell with a generous spoonful of the chickpea and spinach mixture. Place the stuffed shells seam-side up in a greased 9x13 inch baking dish, arranging them snugly.

          Add Sauce: Evenly pour the marinara sauce over the stuffed shells, making sure they are fully covered. This will keep the shells moist during baking. Sprinkle the additional mozzarella cheese over the top for a deliciously cheesy finish.

            Bake: Cover the baking dish with aluminum foil to lock in moisture, and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and has turned a lovely golden brown.

              Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving. For a fresh touch, garnish with basil leaves if desired, and enjoy your warm, cheesy delight!

                Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4

                  - Presentation Tips: Serve the stuffed shells in the baking dish for a rustic look or transfer them to individual plates. A sprinkle of red pepper flakes can add a nice touch of color.