Chickpea-stuffed Shells

Another delicious dinner from the white recipe book! This one was contributed by Audrey Friesen.

This fills a 9x13 pan and serves 4.

18 uncooked jumbo pasta shells

1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained

2 egg whites

1 carton (15 oz) reduced fat ricotta cheese

1/2 cup minced fresh parsley (or use dried)

1/3 cup grated Parmesan cheese

1 small onion, chopped

1 garlic clove, minced

1 jar (28oz) meatless spaghetti sauce, divided

1 1/2 cups shredded mozzarella cheese 

Cook pasta according to directions. 

Meanwhile, place chickpeas and egg whites in food processor or blender; cover and process until smooth. Add ricotta cheese, parsley, Parmesan, onion, and garlic; cover and process until well blended. Pour 1 1/4 cups of spaghetti sauce into an ungreased 9x13 baking dish; set aside.

Drain pasta shells; stuff with chick pea mixture. Place on the sauce in the pan. Drizzle with remaining sauce. Bake uncovered at 350 degrees for 30 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.