Stuffed Shells with Tomato Sauce

Ingredients

• ¾ cup no-salt-added tomato juice
• 1 (15-ounce) can garbanzo beans (chick-peas), drained
• ½ cup (2 ounces) shredded part-skim mozzarella cheese
• ¹/₈ teaspoon salt
• ½ (6-ounce) can no-salt-added tomato paste
• Olive oil-flavored vegetable cooking spray
• 1 ¼ cups light ricotta cheese
• + 12 more ingredients
• • 1 bay leaf
  • 1 tablespoon chopped fresh basil
  • ¾ cup sliced fresh mushrooms
  • ¼ cup minced onion
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup grated Romano cheese
  • 1 egg white
  • 3 ½ cups peeled, seeded, and chopped plum tomato
  • 18 jumbo pasta shells, uncooked
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh oregano

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-hig...

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