Lentil & Ricotta Manicotti in Marinara – Lentils.org

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
• pinch, ground nutmeg
• 1 box (12-14 tubes) manicotti noodles