 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | ounce | pasta shells | 1/3 | cup | Chickpeas (use 1 can) drained & rinsed | 1/2 | teaspoon | eggs, white only | 1/3 | cup | ricotta cheese | 1 1/8 | tablespoons | grated parmesan | 1/3 | slice, large (1/4" thick) | Onion, chopped | 1/4 | teaspoon | Garlic | 1/4 | cup, shredded | mozzarella cheese |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 oF (180 oC) | | 2 | Cook pasta according to package directions. | | 3 | Meanwhile, place chickpeas and egg whites in food processor. Cover and process until smooth. | | 4 | Add ricotta, parsley, parmesan, onion and garlic.
Cover and process until well blended. | | 5 | Pour 1.25 cup (300 ml) of spaghetti sauce into ungreased 13 x 9 inch (33 x 23 cm) baking dish, set aside. | | 6 | Drain pasta. Stuff with chickpea mixture. Place over sauce.
Drizzle with remaining sauce. | | 7 | Bake, uncovered, for 30 minutes. Sprinkle with mozzarella cheese. Bake 5 to 10 minutes longer or until cheese is melted. |
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