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Pesto Bean Stuffed Manicotti

By: Mona Newman

"Main Dish Winner Allrecipes.com Do More! With the Vegetable With More! Recipe Contest. Manicotti filled with a sun-dried tomato pesto and garbanzo bean filling. "

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (8 ounce) package manicotti shells
2 (16 ounce) cans BUSH'S® Garbanzo or Cannellini Beans, rinsed and drained
1 (15 ounce) container ricotta cheese
1 (10 ounce) jar sun-dried tomato pesto
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
2 eggs, lightly beaten
2 (24 ounce) jars spaghetti sauce
1 1/2 cups grated Asiago cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
In a food processor, combine BUSH'S® Garbanzo or Cannellini Beans, ricotta cheese, pesto, Parmesan cheese and parsley; cover and process until blended. Stir in eggs.
Spread 1/2 cup spaghetti sauce into a greased 9x13 inch baking dish. Stuff each manicotti with bean mixture and place in baking dish. Pour remaining sauce over top of noodles; sprinkle with Asiago cheese.
Cover and bake for 25 to 30 minutes. Uncover and bake 5 minutes longer or until bubbly and heated through.