Manicotti Eggplant Bake Gone Wild Recipes

MANICOTTI WITH EGGPLANT SAUCE

Manicotti with Eggplant Sauce image

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!

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

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 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

Steps:

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., In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells. , Place in an 11x7-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.

Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 314mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

MANICOTTI

Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

Ingredients

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

Steps:

Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes, or until bubbly.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g

EGGPLANT (AUBERGINE) MANICOTTI

Eggplant (Aubergine) Manicotti image

Make and share this Eggplant (Aubergine) Manicotti recipe from Food.com.

Provided by ngibsonn

Categories Manicotti

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium eggplant (1 Lb. About)
vegetable oil cooking spray
20 ml garlic, sliced
1 red bell pepper
1/4 lb tightly packed fresh spinach (About 3 cups)
3 large plum tomatoes
1/2 cup low fat cottage cheese
1 tablespoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon lemon juice
8 cooked manicotti
3 tablespoons grated parmesan cheese

Steps:

Make Several 1/2 inch Slits On Eggplant.
Insert Garlic Slices.
Bakeat 350 For 1 Hour.
Let Cool.
Peel& Cut Into 1-Inch Cubes.
Cut Pepper in Half Lengthwise.
Place Pepper, With Skin Side Up On A Baking Sheet.
Flatten With Palm Of Hand.
Broil 3 inches From Heat 10 Minutes OR Until Charred.
Place in Ice Water, Let Stand 5 minute.
Remove From Water, Peel& Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme& Salt.
Process Mixture Until Chopped.
Stuff Each Shell With 1/3 Cup Mixture.
Put in Baking Dish Coated With Spray.
Cover& Bake At 350 For 30 Minutes.
Wash Processor Bowl& Blade.
Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor& Process Until Smooth.
Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan.
Cover And Let Stand 5 Minutes.

Nutrition Facts : Calories 70.4, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.7, Sodium 231.1, Carbohydrate 10.4, Fiber 4.6, Sugar 4, Protein 5.7

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