Stuffed Shells with Tomato Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

18 jumbo pasta shells, uncooked

1 (15-ounce) can garbanzo beans (chick-peas), drained

1 1/4 cups light ricotta cheese

1/4 cup grated romano cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 egg white

1 clove garlic, minced

olive oil-flavored vegetable cooking spray

3/4 cup sliced fresh mushrooms

1/4 cup minced onion

3 1/2 cups peeled, seeded, and chopped plum tomato

3/4 cup no-salt-added tomato juice

1/2 (6-ounce) can no-salt-added tomato paste

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh oregano

1/8 teaspoon salt

1 bay leaf

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Directions:

1. Cook shells according to package directions, omitting salt and fat. Drain and set aside.
2. Position knife blade in food processor bowl; add beans and next 6 ingredients. Process until smooth, stopping once to scrape down sides.
3. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add mushrooms and onion; saute until tender. Add chopped tomato and next 6 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 15 additional minutes. Remove and discard bay leaf. Set aside.
4. Spoon bean mixture evenly into shells. Spoon 1 cup tomato mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange shells in prepared dish. Pour remaining tomato mixture over shells. Top with mozzarella cheese.
5. Cover and bake at 350° for 20 minutes. Uncover and bake 10 additional minutes.

By RecipeOfHealth.com