Author Notes
Delicious manicottii is filled with ricotta and chickpeas for a light yet rich filling that is absolutely yummy! —Palouse Brand
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Ingredients
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3/4 cup
dried garbanzo beans
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1
box manicotti pasta shells
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15 ounces
Ricotta cheese
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2
egg whites
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1/2 cup
fresh parsley minced
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1/3 cup
Parmesan cheese, grated
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1
small onion, quartered
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2
cloves garlic, minced
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24 ounces
jar of tomato sauce
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1 1/2 cups
mozzarella, shredded
Directions
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Soak garbanzo beans overnight and boil for 60 minutes or until soft. Drain and set aside.
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Cook Manicotti pasta shells according to package directions.
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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.
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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.
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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.
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Bake uncovered at 350° for 30 minutes.
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Sprinkle with the shredded Mozzarella and bake another 5-10 minutes until melted and until the sauce becomes a bit bubbly.
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