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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I came across this recipe when looking for healthy vegetarian pasta recipes that my family would enjoy. Although I haven't made this yet I am planning on making it soon. Recipe source: New Mexico Magazine (January 2004) Ingredients:
1 small eggplant, peeled and chopped |
1/2 cup onion, chopped |
2 garlic cloves, chopped |
1/2 teaspoon dried tarragon |
1/2 teaspoon thyme |
1 (14 ounce) can tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1 (10 ounce) package frozen spinach, drained |
1 cup ricotta cheese |
1 cup shredded mozzarella cheese, divided |
1/2 cup egg substitute |
1/2 cup parmesan cheese, grated |
2 tablespoons parsley |
6 manicotti, cooked and drained according to package directions divided |
Directions:
1. Spray a large baking dish (9 x 12) with cooking spray and set aside.
2. Preheat oven to 350-degrees F.
3. Spray a large skillet with cooking spray.
4. Over med heat cook first 5 ingredients (eggplant- thyme) in skillet for 5 minutes or until vegetables are tender.
5. Add tomatoes and tomato sauce and bring sauce to a boil and simmer for 5 minutes.
6. Set aside.
7. In a large bowl combine spinach, ricotta, 1/2 cup of the Mozzarella cheese, egg substitute, Parmesan cheese and parsley, mix well.
8. With small spoon stuff Manicotti shells with cheese/spinach mixture and place in prepared baking dish.
9. Spoon sauce over manicotti and sprinkle with remaining Mozzarella (1/2 cup).
10. Cover and bake for 30- 45 minutes or until heated.
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