Manicotti with Eggplant Sauce
You can never have too many main course recipes, so give Manicotti with Eggplant Sauce a try. For $1.69 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 8g of fat, and a total of 206 calories. This recipe serves 6. It is brought to you by Taste of Home. 10 people have made this recipe and would make it again. A mixture of part-skim mozzarella cheese, tomato sauce, egg substitute, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is excellent. Similar recipes include Eggplant Manicotti, Eggplant Manicotti with Creamy Pesto Filling, and Pumpkin Manicotti with Bechamel Sauce.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/2 cup egg substitute
1 small eggplant, peeled and coarsely chopped
2 tablespoons minced fresh parsley
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 garlic cloves, minced
1 cup reduced-fat ricotta cheese
1/2 cup chopped onion
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
6 manicotti shells, cooked, rinsed and drained
1 can (8 ounces) no-salt-added tomato sauce
Equipment:
frying pan
bowl
baking pan
Cooking instruction summary:
Directions 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 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. Originally published as Manicotti with Eggplant Sauce in Taste of HomeAugust/September 2003, p45 Nutritional Facts One serving equals 252 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 314 mg sodium, 29 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon and thyme until vegetables are tender.
2. Add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside.
3. In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells.
4. 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.
Nutrition Information:
covered percent of daily need
