Author Notes
Delicious manicottii is filled with ricotta and chickpeas for a light yet rich filling that is absolutely yummy! —Palouse Brand
Ingredients
-
3/4 cup
dried garbanzo beans
-
1
box manicotti pasta shells
-
15 ounces
Ricotta cheese
-
2
egg whites
-
1/2 cup
fresh parsley minced
-
1/3 cup
Parmesan cheese, grated
-
1
small onion, quartered
-
2
cloves garlic, minced
-
24 ounces
jar of tomato sauce
-
1 1/2 cups
mozzarella, shredded
Directions
-
Soak garbanzo beans overnight and boil for 60 minutes or until soft. Drain and set aside.
-
Cook Manicotti pasta shells according to package directions.
-
Place garbanzos and egg whites in a food processor and process until smooth. Add ricotta, parsley, parmesan, onion and garlic; continue processing until well blended.
-
Spread 1 ½ cups of Bertolli sauce on the bottom of a 9x13, ungreased baking dish (or make two 8x8 dishes and freeze one for later) and set aside.
-
Drain the pasta shells and stuff with the garbanzo mixture. Put remaining Bertolli sauce on top of the pasta shells, if you have some left over garbanzo mixture put a dollop on top of each shell.
-
Bake uncovered at 350° for 30 minutes.
-
Sprinkle with the shredded Mozzarella and bake another 5-10 minutes until melted and until the sauce becomes a bit bubbly.
See what other Food52ers are saying.