Pinto Bean Cheese Manicotti

INGREDIENTS
1-2/3 cups cooked or 1 (15-ounce) can Pinto Beans*, rinsed and drained
10 uncooked manicotti shells
1/2 cup onion, chopped
2 garlic cloves, minced
1 cup green bell pepper, chopped
2 egg whites
3 cups low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seed
2 cups no-salt-added tomato sauce
1/2 cup water

Cook manicotti according to package directions. Meanwhile, coat a nonstick skillet with nonstick cooking spray. Sauté onion, garlic, and pepper until tender. In a bowl, combine the onion mixture, beans, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, and seasonings. Stuff into manicotti shells. Combine tomato sauce and water; spread 1/2 cup in ungreased 13 x 9 x 2-inch baking dish. Arrange shells over sauce; top with remaining sauce. Cover and bake at 350° for 35 minutes. Uncover and top with remaining Parmesan cheese. Bake 10 minutes. Let stand for 10 minutes before serving.

*Any variety of Michigan Dry Beans may be substituted. If using dry beans, soak 2 cups beans in 6 cups of water for approximately 8 hours in the refrigerator. Rinse and drain. Combine with 8 cups of fresh water and simmer until tender, approximately 1-1/2 hours to 2 hours. Rinse and drain. Package and freeze extra beans.

Nutritional information:
Servings per recipe: 10
Serving size: 1 manicotti

Calories 241
Protein 20g
Carbohydrate 29g
Fat 5g
Cholesterol 15mg
Sodium (canned) 401mg
(dry, cooked) 311mg
Fiber 5g

Food exchanges:
2 starch
2 lean meat

*Any variety of Michigan Dry Beans may be substituted.