Stuffed Pasta

Hey Mom!  I really liked the pasta dish you made!

Well, not really.

Her diet consists of mushed up peas, carrots, squash, bananas and milk.  But, I'm hoping someday she'll like this dish!

So, the other day I was cruising around the food world and saw a pasta dish that had pureed chickpeas in it.  I was intrigued.  I immediately thought that was a good way to get in some extra protein without even noticing.

Enter in the night I served this and there were no complaints.  The chickpeas gave it a rich creaminess, that I will definitely use again when I need a filler.  If you've got some guts try this.



Stuffed Pasta

1 lb. pasta (I used corkscrews)

1 jar spaghetti sauce

1 15 oz. can crushed tomatoes

1 can chickpeas

4 oz. cream cheese

1/2 c. parmesan cheese, plus more for topping

2 cloves garlic

1 t. oregano

1 t. parsley

mozzarella cheese

Cook pasta until al dente, do not overcook as it will cook more while pasta bakes.  In a food processor blend chickpeas, cream cheese, parmesan cheese and garlic until smooth.  Stir this mixture into hot pasta, add in crushed tomatoes, half of the spaghetti sauce, oregano and parsley.

Once combined pour pasta into a large baking dish, or two smaller ones (one can be frozen).  Pour remainder spaghetti sauce over pasta and sprinkle with more parmesan cheese.  Top with mozzarella.  Bake at 375 degrees for 45 minutes. 

This could be classified as a perfect comfort fall dish.

At least it was in our house.