Canadian Lentils

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Canadian Lentils

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Lentil & Ricotta Manicotti in Marinara

Prep Time: 30 Minutes

Total time: 1 Hour 30 Minutes

Servings: 6

Canadian Lentils

Recipe by

Canadian Lentils

View All

Ingredients

Directions

Nutrition

Ingredients

    MARINARA SAUCE:

    2 Tbsp (30 mL) olive oil

    1 onion, diced

    2 garlic cloves, minced

    1 can (28 oz/796 mL) crushed tomatoes

    1 tsp (5 mL) salt

    1 tsp (5 mL) sugar

    1/4 tsp (1 mL) pepper

    1/2 cup (125 mL) chopped fresh basil OR 2 tsp (10 mL) dried basil

    FILLING:

    1 package (10 oz/300 g) frozen spinach, thawed and squeezed dry

    1 1/2 cups (375 mL) cooked split red lentils

    1 1/2 cups (375 mL) ricotta cheese

    1 1/2 cups (375 mL) shredded mozzarella cheese, divided

    3/4 cup (175 mL) grated Parmesan cheese, divided

    2 large eggs

    1 tsp (5 mL) salt

    1/4 tsp (1 mL) pepper

    pinch, ground nutmeg

    1 box (12-14 tubes) manicotti noodles


Directions

  1. Place a Dutch oven over medium-high heat and add olive oil. When hot, stir in onions and sauté for 5 minutes until soft. Stir in garlic and let cook for another minute. Stir in crushed tomatoes, salt, sugar, and pepper and bring to a simmer. Reduce heat to low and let sauce cook for 10 minutes. Remove from heat and stir in basil and adjust the seasonings with more salt and pepper, if needed.
  2. In a large bowl, stir together spinach, lentils, ricotta, 1 cup (250 mL) of mozzarella, 1/ 4 cup (60 mL) of Parmesan, eggs, salt, pepper, and nutmeg.
  3. Preheat oven to 350˚F (180˚C). Spread about 1 1/ 2 cups (375 mL) of marinara sauce in the bottom of a 9x13 inch (22x30 cm) baking dish.
  4. Using your hands, stuff the filling inside the manicotti noodles, laying them down in the sauce once they are filled. If any extra filling remains, scatter it on top of the noodles.
  5. Pour the remaining marinara sauce over the noodles and top with the remaining mozzarella and Parmesan. Cover tightly with foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes until the noodles are tender and cheese is slightly browned. Let stand for 10 minutes before serving.

Quick tips: To save time, use store-bought marinara sauce - about 1 L (4 cups). Marinara sauce can be made up to 4 days ahead.

The lentil and ricotta filling can be made up to 1 day ahead.


Nutritional Information

  • Serving Size: 2 stuffed manicotti
  • Per serving:
  • Calories 530
  • Total Fat 21 g
  • Saturated Fat 9 g
  • Cholesterol 105 mg
  • Carbohydrates 105 mg
  • Dietary Fibre 9 g
  • Sugar 9 g
  • Protein 36 g
  • Sodium 1580 mg
  • Potassium 775 mg
  • Folate 195 mcg