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 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
| Amount Per 1 Serving | |||
| Calories | 80.2 Kcal (336 kJ) | ||
| Calories from fat | 21.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 4% | |
|---|---|---|---|
| Cholesterol | 10.64mg | 4% | |
| Sodium | 287.5mg | 12% | |
| Potassium | 115.42mg | 2% | |
| Total Carbs | 4.25g | 1% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 10.52g | 21% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 266mg | 27% | |
| Amount Per 100 g | |||
| Calories | 120.29 Kcal (504 kJ) | ||
| Calories from fat | 32.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 4% | |
|---|---|---|---|
| Cholesterol | 15.96mg | 4% | |
| Sodium | 431.2mg | 12% | |
| Potassium | 173.1mg | 2% | |
| Total Carbs | 6.38g | 1% | |
| Sugars | 1.67g | 4% | |
| Dietary Fiber | 1.15g | 3% | |
| Protein | 15.78g | 21% | |
| Vitamin C | 11.7mg | 13% | |
| Iron | 0.7mg | 3% | |
| Calcium | 398.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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