Healthy Stuffed Manicotti Shells

READY IN: 8hrs 50mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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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.
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