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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) 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

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

Printed from tasteofhome.com Sep 7, 2008

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Chickpea-Stuffed Shells cont.

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.

Yield: 6 servings.