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Newman said her manicotti almost wasn't entered in the contest, but her husband, Dave Newman, encouraged her and helped her submit the recipe online. "I love Italian food, so that's what I like to cook," said Newman. "I love pesto sauce so that's one of the main ingredientsÖsimple ingredients that anyone can find at any store so that anyone can make it." Showboat Restaurant has ordered the ingredients to begin serving the manicotti dish.

Newman has been working at the family businessóowned by her uncle, Joe Gewirtzósince she was 12 and began washing dishes. She later attended a culinary program at Johnson and Wales in Rhode Island and since completing the program has taken cooking and management classes. Newman now enjoys creating different menu options for the restaurant. "I try to make it exciting for the customers," she said, adding that she liked to provide variety to Showboat's regular diners. She is considering creating a cookbook of her own recipes. To view or vote for Newman's Pesto Bean Stuffed Manicotti, visit www.vegetablewithmore.com and click on Do More with the Vegetable with More.

Pesto Bean Stuffed Manicotti

By Mona "Mo" Newman

Serves: 6

Hands-on time: 20 minutes

Cooking Time: 35 Minutes

Total Time: 55 Minutes

Ingredients:

1 (8 oz) package manicotti shells

2 (16 oz) cans BUSH'S Garbanzo or Cannellini Beans, rinsed and drained 1 (15 oz) container ricotta cheese 1 (10 oz) jar sun-dried tomato pesto 1/2 cup grated Parmesan cheese 1/2 cup minced fresh parsley 2 eggs, lightly beaten 2 (24 oz) jars spaghetti sauce 1 1/2 cups grated Asiago cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of slightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al' dente; drain.

3. In a food processor, combine BUSH'S Garbanzo or Cannellini Beans, ricotta cheese, pesto, Parmesan cheese and parsley; cover and process until blended. Stir in eggs.

4. Spread 1/2 cup spaghetti sauce into a greased 9x13 baking dish. Stuff each manicotti with bean mixture and place in baking dish. Pour remaining sauce over top of noodles; sprinkle with Asiago cheese.

5. Cover and bake for 25 to 30 minutes. Uncover and bake five minutes longer or until bubbly and heated through.

Nutrition Information (per serving)

Calories 773 (39% from fat)

Fat 34.1 g (sat 12.7 g)

Cholesterol 124 mg

Carbohydrate 80.8g

Fiber 16.3g

Protein 36.9g

Copyright " Bush Brothers & Company, 2008