Stuffed Shells With Tomato Sauce Recipe

Name: Stuffed Shells With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 350u00b0 for 20 minutes. Uncover and bake 10 additional minutes.

2005

kcal

Calories

Fat

357

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Shells With Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Shells With Tomato Sauce

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