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 the ricotta, parsley, Parmesan, onion and garlic; cover and process until well blended. Pour 1-1/4 cups of spaghetti sauce into an ungreased 13-in. x 9-in. baking dish; set aside.
- Drain pasta shells; stuff with chickpea mixture. Place over sauce. Drizzle with remaining sauce. Bake, uncovered, at 350° for 30 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.43 Kcal (827 kJ) | ||
| Calories from fat | 110.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.33g | 19% | |
|---|---|---|---|
| Cholesterol | 45.52mg | 15% | |
| Sodium | 238.12mg | 10% | |
| Potassium | 207.06mg | 4% | |
| Total Carbs | 7.49g | 2% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 14.04g | 28% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 280.3mg | 28% | |
| Amount Per 100 g | |||
| Calories | 163.06 Kcal (683 kJ) | ||
| Calories from fat | 91.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 19% | |
|---|---|---|---|
| Cholesterol | 37.6mg | 15% | |
| Sodium | 196.67mg | 10% | |
| Potassium | 171.01mg | 4% | |
| Total Carbs | 6.19g | 2% | |
| Sugars | 1.25g | 6% | |
| Dietary Fiber | 0.99g | 5% | |
| Protein | 11.59g | 28% | |
| Vitamin C | 6.6mg | 13% | |
| Iron | 0.6mg | 4% | |
| Calcium | 231.5mg | 28% | |
* 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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