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 (15-ounce) can garbanzo beans (chick-peas), drained
  • + 30 more ingredients
    • 1 ¼ cups light ricotta cheese
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 1 tablespoon chopped fresh basil
    • ¼ teaspoon freshly ground pepper
    • 1/8 teaspoon salt
    • ¼ cup grated Romano cheese
    • ½ (6-ounce) can no-salt-added tomato paste
    • 1 clove garlic, minced
    • 1 bay leaf
    • Olive oil-flavored vegetable cooking spray
    • ¾ cup sliced fresh mushrooms
    • ¼ cup minced onion
    • 1 ¼ cups light ricotta cheese
    • ¼ teaspoon salt
    • 1 tablespoon chopped fresh basil
    • 1 egg white
    • 3 ½ cups peeled, seeded, and chopped plum tomato
    • ¼ teaspoon freshly ground pepper
    • 18 jumbo pasta shells, uncooked
    • ¼ cup grated Romano cheese
    • 1 teaspoon chopped fresh oregano
    • 1 clove garlic, minced
    • 1 bay leaf
    • ¾ cup sliced fresh mushrooms
    • ¼ cup minced onion
    • ¼ teaspoon salt
    • 1 egg white
    • 3 ½ cups peeled, seeded, and chopped plum tomato
    • 18 jumbo pasta shells, uncooked
    • 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...

View full recipe at My Recipes

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