|Hey Mom! I really liked the pasta dish you made!|
1 lb. pasta (I used corkscrews)
1 jar spaghetti sauce
1 15 oz. can crushed tomatoes
1 can chickpeas
4 oz. cream cheese
1/2 c. parmesan cheese, plus more for topping
2 cloves garlic
1 t. oregano
1 t. parsley
Cook pasta until al dente, do not overcook as it will cook more while pasta bakes. In a food processor blend chickpeas, cream cheese, parmesan cheese and garlic until smooth. Stir this mixture into hot pasta, add in crushed tomatoes, half of the spaghetti sauce, oregano and parsley.
Once combined pour pasta into a large baking dish, or two smaller ones (one can be frozen). Pour remainder spaghetti sauce over pasta and sprinkle with more parmesan cheese. Top with mozzarella. Bake at 375 degrees for 45 minutes.
This could be classified as a perfect comfort fall dish.
At least it was in our house.