Categories: Dinner

Ingredients

• 18 uncooked jumbo pasta shells
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 egg whites
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/2 cup minced fresh parsley
• 1/3 cup grated Parmesan cheese
• 1 small onion, quartered
• 1 garlic clove, minced
• 1 jar (28 ounces) meatless spaghetti sauce, divided
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

1. Cook pasta shells according to package directions.

2. Place the chickpeas and egg whites in a food processor; cover and process until smooth.

3. Add the ricotta, parsley, Parmesan, onion and garlic; cover and process until well blended.

4. Pour 1-1/4 cups of spaghetti sauce into an ungreased 13-in. × 9-in. baking dish; set aside.

5. Drain pasta shells; stuff with chickpea mixture.

6. Place over sauce.

7. Drizzle with remaining sauce.

8. Bake, uncovered, at 350° for 30 minutes.

9. Sprinkle with mozzarella cheese.

10. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.

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