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Stuffed shells

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Ingredients/Components

salt - 1/3 tsp
water - 1/2 c
grated Parmesan cheese - 1/3 c
shredded Mozzarella cheese - 3/4 c
olive oil - 2 tsp
dried basil leaves - 1/2 tsp
minced garlic - 1 Tbsp
can chickpeas, rinsed and drained
can crushed tomatoes - 1 oz
small onion, quartered - 1 item
jumbo pasta shells - 30 item
parsley leaves - 1 c
whites from 2 large eggs
each: nutmeg and salt - 1/4 tsp

How to make stuffed shells:

Stuffing:1 (19 oz.) can chickpeas, rinsed and drained whites from 2 large eggs1 small onion, quartered1 container Ricotta cheese (15 oz.)1 c. parsley leaves1/3 c. grated Parmesan cheese1/4 tsp. each: nutmeg and salt30 jumbo pasta shells3/4 c. shredded Mozzarella cheese Sauce: Heat oil in 2-quart saucepan. Add garlic and cook 1 to 2 minutes. Stir in remaining ingredients and simmer uncovered for 20 minutes.

Stuffing: Process chickpeas and egg whites in blender or food processor until smooth. Add remaining ingredients. Process until onion is finely chopped and mixture well blended.

To Assemble: Heat oven to 350°. Spread 1 cup of sauce over bottom of baking dish. Spoon scant 2 tablespoons of stuffing into each shell. Arrange on sauce in single layer, stuffing side up. Top with remaining sauce. Bake 30 minutes or until sauce bubbles. Sprinkle with cheese and bake 5 minutes longer or until cheese melts. Serves 10.

Per Serving: 270 calories, 5 gr. fat.

Recipe categories: Pasta, Main dish, Pasta shells.

Rating:

4.3

Average rating: 4.3, total votes: 4

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