Chickpea-Stuffed Shells

justmecookin Mon Sep 06, 2010 5:41 pm

Chickpea-Stuffed Shells

18 uncooked jumbo pasta shells
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 egg whites
1 carton (15 ounces) 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

Cook pasta shells according to package directions. Meanwhile, place the chickpeas and egg whites in a food processor; cover and process until smooth.

Add the ricotta, parsley, Parmesan, onion and garlic; cover and process until well blended. Pour 1-1/4 cups of spaghetti sauce into an ungreased 13-in. x 9-in. baking dish; set aside.

Drain pasta shells; stuff with chickpea mixture. Place over sauce. Drizzle with remaining sauce. Bake, uncovered, at 350° for 30 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly. Makes 6 servings.