New Blog, New Me

Its been forever since Ive posted a recipe. This one is very yummy so maybe that’ll make up for it! 😉 I found it on pinterest (here) but its vegetarian, not vegan. I used chickpeas for the filling, you could also use tofu (the hubby hates tofu so I usually don’t cook dishes with it if he will be eating it too). The recipe also calls for homemade sauce but I just used canned … cuz aint nobody got time for that! Lol. I made roasted asparagus (here) to go with it… perfection!

Stuffed Manicotti (with extra sauce) and Roasted Asparagus

Stuffed Manicotti (with extra sauce) and Roasted Asparagus

Veggie Stuffed Pasta
1 package jumbo shell or manicotti pasta
2 medium zucchinis
2 medium carrots
1 (15oz) can chickpeas, rinsed and drained
1 tbsp. basil
2 cloves garlic, chopped
freshly ground black pepper and salt to taste
1 jar marinara sauce of your choice

Preheat oven to 450° and prepare shells and filling: cook pasta according to package directions until tender. Drain and rinse under cold running water until cool enough to handle. Using a mandolin or vegetable peeler, slice zucchini and carrots very thinly lengthwise. In a food processor, mix chickpeas until smooth (add a splash of oil if needed for added smoothness). Add basil, garlic, salt, and pepper to food processor. Mix all ingredients together. Fold the chickpea mixture into the shredded veggies. Spread marinara sauce in a 9×13-in baking dish. Fill each pasta 3/4 of the way with vegetable mixture. Pour extra marinara sauce on top. Cover tightly with foil and cook 30 minutes.
Note: If you want to also cook roasted asparagus, prepare it and put it in the oven when the pasta is half way done cooking.

the sliced veggies

the sliced veggies

the manicotti stuffed

the stuffed manicotti

the finished dish


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