Unstuffed Shells From the kitchen of Barb Schubin

• 1 lb. medium or large pasta shells
• 15-oz. can chickpeas
• 15-oz. tub part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese, split
• 1 small chopped onion
• 1 large egg
• 1 tsp each salt and ground nutmeg
• 1 10-oz. box frozen chopped spinach, thawed and drained
• 14-oz. jar marinara sauce
• 1/2 cup shredded mozzarella cheese

Preheat oven to 375 degrees. Cook pasta shells according to package directions, drain. Meanwhile, in food processor, puree chickpeas, ricotta cheese, 1/4 cup parmesan cheese, onion, egg, salt and nutmeg until smooth. Stir in spinach and drained pasta. Spread half of marinara sauce over bottom of a 13x9-in. baking dish. Top with pasta mixture, then remaining sauce. Cover with foil and bake for 30 minutes. Uncover and sprinkle mozzarella cheese and 1/4 cup parmesan on top. Bake 10 minutes.

(You can omit the chickpeas and add diced chicken or hamburger with the spinach and pasta)