Manicotti with Eggplant Sauce |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This Italian-style dish from Barbara Nowakowski of North Tonawanda, New York has a hearty spinach and cheese filling and a well-seasoned tomato-eggplant sauce. Since the recipe calls for reduced-fat ricotta and mozzarella cheeses, it will fill you up, not out! Ingredients:
1 small eggplant, peeled and coarsely chopped |
1/2 cup chopped onion |
2 garlic cloves, minced |
1/2 teaspoon dried tarragon |
1/4 teaspoon dried thyme |
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
1 can (8 ounces) no-salt-added tomato sauce |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
1 cup reduced-fat ricotta cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1/2 cup egg substitute |
1/4 cup grated parmesan cheese |
2 tablespoons minced fresh parsley |
6 manicotti shells, cooked, rinsed and drained |
Directions:
1. In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon and thyme until vegetables are tender. Add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside.
2. In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells.
3. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
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