Ingredients
18 uncooked jumbo pasta shells1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 large egg whites1 carton (15 ounces) reduced-fat ricotta cheese1/2 cup minced fresh parsley1/3 cup grated Parmesan cheese1 small onion, quartered1 garlic clove, minced1 jar (28 ounces) meatless spaghetti sauce, divided1-1/2 cups shredded part-skim mozzarella cheese
Preparation
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 13x9-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.
