1 (19 oz.) chick peas, rinsed and drained
2 lg. eggs
1 med. size onion or 3 long green onions, cut in chunks
1 (15 oz.) container ricotta cheese, about 2 c.
1 (10 oz.) box frozen chopped Kale (spinach) thawed and squeezed dry
1/2 c. grated Parmesan cheese
1/4 tsp. ground nutmeg
36 jumbo sized pasta shells (8 oz.) freshly cooked and drained

Process chick peas and eggs in blender/food processor until smooth. Turn off machine and add remaining ingredients except pasta. Process until onion is finely chopped and mixture is well blended. Spoon 2 tablespoons of mixture into each shell.

To bake: Allow about 1/2 cup marinara sauce from a jar for 3 shells. Spread half of the sauce in the bottom of baking dish. Place shells on top in single layer, then spoon remaining sauce over them. Bake uncovered until center of filling is hot when tested with a fork and sauce is bubbling. To freeze before baking, arrange on lined pan and freeze, uncovered. Once hard, they can be stacked and stored airtight up to 3 months.