Kids tend to love pasta. Often times, there is not very much protein, so I decided to sneak in some extra by adding chickpeas and our kids were thrilled with the result. They all asked if I would make this again some time.
Cheesy Chickpea Puree Stuffed Pasta Shells
Tools you will need:
- food processor
- 9 x 13 inch baking dish
- cooking spray
- aluminum foil
- pot and water for cooking pasta
- 12 oz. box of jumbo pasta shells
- 15.5 oz. can of chick peas (garbanzo beans) drained
- 8 oz. of cream cheese
- 3/4 cup of shredded Parmesan cheese divided into 1/4 and 1/2 cups
- 1/2 teaspoon of hot sauce (optional)
- 1/2 cup of Panko bread crumbs
- 1 24 oz. jar of marinara sauce
- 2 tablespoons of water
- *This recipe was designed with kids in mind and has a milder flavor. If you prefer more seasoning such as rosemary or oregano, add 1/2 to 1 teaspoon of the seasoning of your choice.
Preheat the oven to 400 degrees. Cook the pasta in boiling water for 9 minutes. Drain and cool. Put chick peas, cream cheese, 1/2 of the Parmesan cheese, hot sauce, seasonings and panko bread crumbs into the food processor and process until smooth. There will still be a crunch from the Panko. Once the pasta shells are cool, fill each one with the filling. Grease the 9 x 13 inch pan with cooking spray. Pour 1/2 of the marinara sauce into the pan with the water and mix. Fill the shells with the filling and place in the pan with the sauce. Depending on how full you fill the shells, you may have a few left over. Our kids love to snack on those while the rest is cooking! Cover with the remaining sauce and sprinkle with the remaining Parmesan cheese. Cover the pan with foil and bake for 30 minutes.