MEATLESS STUFFED SHELLS

We love Italian! Lasagna, stuffed shells, spaghetti and meatballs, etc....so I paired down this recipe, which is also meatless and used the versatile bean to replace the meat for a hearty, healthy, comforting meal.  This recipe only feeds two but can be easily doubled or tripled.

  8 large pasta shells 

      

      Cook the pasta in boiling water for 11 minutes, drain and set aside.

   

  Sauce

• 1/4 of a medium onion diced
• 1/3 cup chopped green pepper
• 3 small cloves garlic
• 1 15oz can Italian tomatoes
• 1/2 tomato can of water

Mix all ingredients together in a saute pan and cook on medium heat until the vegetables are soft about 15 minutes.  Let cool and pour into the food processor.  Process until smooth.

  Filling

• 3/4 cup kidney beans
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper 

Put all filling ingredients in a food processor and pulse until beans are mashed and filling is well mixed.  Lightly spray a small baking pan.  Divide the filling into the 8 shells and put into the baking pan.  Spoon the sauce over the stuffed shells until all used.   Cover with foil and bake at 400 degrees  for 35 minutes.
* Can top with low fat mozzarella and put in the oven for 5 more minutes uncovered.