Pesto Bean Stuffed Manicotti Recipe -
Pesto Bean Stuffed Manicotti Recipe
  • READY IN 55 mins

Pesto Bean Stuffed Manicotti

Recipe by  

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

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Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Cover and bake for 25 to 30 minutes. Uncover and bake 5 minutes longer or until bubbly and heated through.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins

Reviews More Reviews

Jan 05, 2009

This was actually a pretty good dish! We are not vegetarians, but we are trying to be healthier and also feed a family on a budget, which involves cutting down our meat intake. I'm not sure this dish fulfilled being healthy, but it was fairly cheap and made a lot! After trying lots of bean (and budget) dishes, with edible but ho-hum results from my husband, this was a welcome change! The sun-dried tomato basil absolutely made this dish! He ate two helpings, and while it isn't his favorite food in the world, he did say he would eat it again if I made it. I did change a few things though -- I used large pasta shells instead of manicotti, just because they're easier to stuff. I replaced the ricotta with cottage cheese, because it's healthier, cheaper, and it's what I always do with lasagnas. I also used a combination of mozzarella and parmesan cheese -- I didn't have any asiago. I used dried garbanzo beans which I boiled down, then weighed out 16 oz. of beans on the kitchen scale and that made plenty of filling! I would definitely NOT bump it up to 32 oz. of beans next time, but I don't know how they weigh the cans, so maybe I was pretty close to the same amount anyways. I only had dried parsley so I just shook a little into my filling and didn't really measure it out. The last thing I changed was that I just used one 26 oz. can of spaghetti sauce, but it would have been good with all of the sauce so next time I'll use 2 cans. No one had rated this recipe yet, so I

Mar 03, 2009

Strange design, but tasty outcome! It was very beany and possibly a little too beany. Maybe throw some other veggies in a food processor and sprinkle them into the bean mix.


6 Ratings

Dec 09, 2009

LOVE this recipe!!! My whole family gobbles it right up, even my meat and potato hubby. My Mom was skeptical but pleasantly surprised when I made it for her.

Apr 13, 2009

LOVED this recipe! I'll never make regular Manicotti again. The tomato pesto and garbanzo beans add great flavor.


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  • Calories
  • 836 kcal
  • 42%
  • Carbohydrates
  • 92.2 g
  • 30%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 18.6 g
  • 74%
  • Protein
  • 37.5 g
  • 75%
  • Sodium
  • 1781 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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