Chick Pea Stuffed Shells

Ingredients:
• 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

Directions:
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. x 2-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.