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pasta shell chickpeas Ricotta cheese Parmesan cheese onion egg whites salt oregano broccoli marinara sauce
Viewed: 121 - Published at: 2 years agoIngredients
- 1 lb medium pasta shell
- 15 ounces chickpeas or 15 ounces garbanzo beans
- 15 ounces part skim ricotta cheese
- 12 cup parmesan cheese, grated
- 1 small onion, chopped
- 2 egg whites
- 12 teaspoon salt
- 14 teaspoon dried oregano
- 10 ounces chopped broccoli (frozen thawed and well drained)
- 14 ounces marinara sauce (favorite pasta sauce)
Method
- Heat oven to 375 degrees.
- Cook pasta according to pkg directions; drain.
- In a food processor, puree until smooth; chickpeas or garbanzo beans, ricotta cheese, 1/4 cup parmesan cheese, onion, egg whites, salt and oregano.
- Scrape into bowl and stir in broccoli; mix well.
- Toss with pasta.
- Spread red pasta sauce on the bottom of a 9x13 inch baking dish.
- Top with pasta then remaining sauce.
- Cover with foil.
- Bake 20-30 min or until bubbly.
- Uncover and sprinkle with remaining 1/4 cup parmesan cheese.
- Bake 5 more minute.
