Unstuffed Shells

Unstuffed Shells

16 ounces dry medium pasta shells
15 ounce can chickpeas, drained and rinsed
15 ounces ricotta cheese
2 ounces fresh grated Parmesan cheese, divided
1/3 cup chopped onion
1 large egg
1 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon fresh grated nutmeg
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups marinara sauce, divided
2 ounces shredded mozzarella cheese

Preheat oven to 375

In a large pot of boiling salted water, add pasta and cook according to package directions. Before draining, set aside about 1/3 cup of the cooking liquid. Drain.

Meanwhile, in a food processor, add chickpeas, ricotta, 1/4 cup Parmesan, onion, egg, salt, crushed red pepper and nutmeg. Process until smooth. Scoop mixture into a medium bowl. Add spinach and stir until well combined. Add pasta and the reserved cooking liquid - stir until well combined.

Lightly coat a 9" x 13" baking dish with nonstick spray. Spread 1 cup of the marinara sauce over the bottom. Spoon the pasta mixture on top and then cover with the remaining sauce. Cover with foil and bake until bubbly, about 30 minutes. Uncover and scatter with the mozzarella cheese and remaining 1/4 cup parmesan. Continue baking until the cheese has melted, about 10 more minutes.

Makes about 6 to 8 servings.

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