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
How to Make It
Cook shells according to package directions, omitting salt and fat. Drain and set aside.
Position knife blade in food processor bowl; add beans and next 6 ingredients. Process until smooth, stopping once to scrape down sides.
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.
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.
Cover and bake at 350° for 20 minutes. Uncover and bake 10 additional minutes.
Oxmoor House Cooking Light Collection
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