INGREDIENTS

• 12 jumbo shells
• Some diced veggies, such as onion, bell pepper, tomato, artichoke heart
• 1/2 cup dry or 1 cup softened garbanzo beans
• 2 teaspoons minced garlic
• Oregano, fresh if possible, but dried is fine otherwise
• 1 tablespoon balsamic vinegar
• ground black pepper, to taste
• 1 cup low sodium tomato sauce
• 2 teaspoons brown sugar
• 1/2 teaspoon smoked paprika
• Vegan parmesan cheese, as a garnish

DIRECTIONS

If using dry garbanzo beans, soften the beans.

Shells

1. Bring a large pot of water to a roiling boil, reduce heat, and drop in the jumbo shells. Cook until al dente, about 9 minutes.
2. Remove the noodles from pot and place in a cool water bath so that they don't get all mushy and nasty.

Filling

1. Fry veggies and minced garlic over medium heat for about 5 minutes.
2. Add oregano and garbanzo beans and cook for a couple more minutes.
3. Remove from heat.
4. Mix in the parmesan cheese (optional), 1 teaspoon balsamic vinegar, sea salt, and ground black pepper.

Sauce

1. In a bowl, combine tomato sauce, sugar, paprika, remaining vinegar, sea salt and ground black pepper.

Putting it all together

1. Preheat oven to 375 degrees.
2. Spray baking pan with nonstick spray.
3. Add a thin layer of the sauce.
4. Stuff shells with the filling.
5. Cover shells with the remaining sauce.
6. Bake for 20-23 minutes.