 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A good recipe that you can add chicken to if you want but tasty as is. Ingredients:
1 lb medium pasta shell |
15 ounces chickpeas or 15 ounces garbanzo beans |
15 ounces part skim ricotta cheese |
1/2 cup parmesan cheese, grated |
1 small onion, chopped |
2 egg whites |
1/2 teaspoon salt |
1/4 teaspoon dried oregano |
10 ounces chopped broccoli (frozen thawed and well drained) |
14 ounces marinara sauce (favorite pasta sauce) |
Directions:
1. 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.
|
|