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Stuffed Shells with Tomato Sauce

Yield 6 servings.

Ingredients

  • 18 jumbo pasta shells, uncooked
  • 1 (15-ounce) can garbanzo beans (chick-peas), drained
  • 1 1/4 cups light ricotta cheese
  • 1/4 cup grated Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 egg white
  • 1 clove garlic, minced
  • Olive oil-flavored vegetable cooking spray
  • 3/4 cup sliced fresh mushrooms
  • 1/4 cup minced onion
  • 3 1/2 cups peeled, seeded, and chopped plum tomato
  • 3/4 cup no-salt-added tomato juice
  • 1/2 (6-ounce) can no-salt-added tomato paste
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/8 teaspoon salt
  • 1 bay leaf
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 328
  • caloriesfromfat 18 %
  • fat 6.6 g
  • satfat 2.9 g
  • monofat 1.6 g
  • polyfat 0.8 g
  • protein 19.6 g
  • carbohydrate 50.2 g
  • fiber 0.0 g
  • cholesterol 17 mg
  • iron 0.0 mg
  • sodium 392 mg
  • calcium 0.0 mg

How to Make It

  1. Cook shells according to package directions, omitting salt and fat. Drain and set aside.

  2. Position knife blade in food processor bowl; add beans and next 6 ingredients. Process until smooth, stopping once to scrape down sides.

  3. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add mushrooms and onion; saute until tender. Add chopped tomato and next 6 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 15 additional minutes. Remove and discard bay leaf. Set aside.

  4. Spoon bean mixture evenly into shells. Spoon 1 cup tomato mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange shells in prepared dish. Pour remaining tomato mixture over shells. Top with mozzarella cheese.

  5. Cover and bake at 350° for 20 minutes. Uncover and bake 10 additional minutes.

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