Pesto Bean Stuffed Manicotti Recipe

Pesto Bean Stuffed Manicotti Recipe

  • 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
  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(R) 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 9×13 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.
Recipe of the Day|