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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Yes. Chickpeas. But nobody will know. No one can guess the shells are stuffed with them. Nutritious and delicious. Ingredients:
24 uncooked jumbo pasta shells |
1 (18 ounce) can chickpeas, rinsed and drained |
2 egg whites |
1 (15 ounce) carton reduced-fat ricotta cheese |
1/2 cup minced fresh parsley |
1/3 cup grated fresh parmesan cheese |
1 small onion, quartered |
1 garlic clove, minced |
1 (28 ounce) jar meatless spaghetti sauce |
1 cup shredded light mozzarella cheese |
Directions:
1. Cook pasta shells according to package directions.
2. Meanwhile, place the chickpeas and egg whites in a food processor; cover and process until smooth.
3. Add ricotta, parsley, parmesan, onion and garlic; cover and process until well blended.
4. Pour 1 1/4 cups of spaghetti sauce into an ungreased 13x9 inch baking dish; set aside.
5. Drain pasta shells.
6. Stuff with chickpea mixture.
7. Place over sauce.
8. Drizzle with remaining sauce.
9. Bake, uncovered, at 350F for 30 minutes. Sprinkle with mozzarella cheese.
10. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.
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