Chickpea-Stuffed Shells - cooking recipe

Ingredients

24 uncooked jumbo pasta shells
1 (18 ounce) can chickpeas, rinsed and drained
2 egg whites
1 (15 ounce) carton reduced-fat ricotta cheese
1/2 cup minced fresh parsley
1/3 cup grated fresh parmesan cheese
1 small onion, quartered
1 garlic clove, minced
1 (28 ounce) jar meatless spaghetti sauce
1 cup shredded light 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 ricotta, parsley, parmesan, onion and garlic; cover and process until well blended.
Pour 1 1/4 cups of spaghetti sauce into an ungreased 13x9 inch baking dish; set aside.
Drain pasta shells.
Stuff with chickpea mixture.
Place over sauce.
Drizzle with remaining sauce.
Bake, uncovered, at 350F for 30 minutes. Sprinkle with mozzarella cheese.
Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.