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Title: Stuffed Shells
Categories: Pasta
Yield: 10 Servings
| MARINARA SAUCE | ||
| 2 | ts | Olive oil |
| 1 | tb | Garlic; minced |
| 1 | cn | 28-oz. crushed tomatoes |
| 1/2 | c | -Water |
| 1/2 | ts | Dried basil leaves |
| 1/4 | ts | Salt |
| STUFFING | ||
| 1 | cn | 19-oz. chick-peas; rinsed and drained |
| 2 | lg | Eggs; whites only |
| 1 | sm | Onion; quartered |
| 15 | oz | Fat-free ricotta cheese |
| 1 | c | Parsley; loosely packed |
| 1/3 | c | Grated Romano or Parmesan cheese |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
| 30 | Jumbo-size pasta shells; freshly cooked and drained | |
| 3/4 | c | Part-skim mozzarella cheese; shredded |
| 3 | tb | Romano or Parmesan cheese |
Prep: 30 min Cook: 22 min Bake: 35 min // Cost per Serving: 87 cents
Marinara Sauce: Heat oil in a 2-quart saucepan. Add garlic and cook 1 to 2 minutes until aromatic. Stir in remaining ingredients and simmer uncovered 20 minutes or until slightly thickened. Stuffing: Process chick-peas and egg whites in blender or food processor until smooth. Add remaining stuffing ingredients. Process until onion is finely chopped and mixture is well blended. To assemble, heat oven to 350 F. Spread 1 cup Marinara Sauce over bottom of baking dish. Spoon scant 2 tablespoons stuffing into each shell. Arrange on sauce in single layer, stuffing side up. Top with remaining sauce. Bake 30 minutes or until sauce bubbles. Sprinkle with cheeses and bake 5 minutes longer or until cheese melts.
* Serves 10. Per serving: 270 cal, 17 g pro, 37 g car, 5 g fat, 9 mg chol, 456 mg sod. Exchanges: 2 starch/bread, 1 vegetable, 1 1/2 lean meat
Source: Woman's Day Online Transmitted: 95-03-01 17:48:09 EST
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