Recipe: Appetizing Manicotti with eggplant sauce

Delicious, fresh and tasty.

Manicotti with eggplant sauce. The eggplant is a healthy alternative to using ground beef. I also used a bag of fresh spinach instead of frozen, and just sauteed it for a minute with a little bit of olive oil and garlic salt until it cooked down. Would also be good with sweet peppers.

Manicotti with eggplant sauce Give this recipe a try here. Pasta is one of those foods that taste delicious in the moment, but weighs heavy in the belly after it's gone. Take a slice of eggplant into your hand and spoon a dollop of the filling. You can cook Manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Manicotti with eggplant sauce

  1. Prepare 1 of eggplant.
  2. Prepare 1/2 cup of chopped onion.
  3. You need 2 of garlic cloved, minced.
  4. You need 1/2 tsp of dried taragon.
  5. You need 1/4 tsp of dried thyme.
  6. You need 1 can of (14-1/2 ounces) diced tomatoes, undrained.
  7. You need 1 can of (8 ounces) tomato sauce.
  8. You need 1 packages of (10 ounces) frozen chopped spinach, thawed and well drained.
  9. Prepare 1 cup of ricotta cheese.
  10. It's 1 cup of (4 ounces) shredded part-skim mozarella cheese, divided.
  11. It's 1/2 cup of egg subtitute.
  12. You need 1/4 of grated parmesan cheese.
  13. It's 2 tbsp of minced fresh parsley.
  14. You need 6 of manicotti shells, cooked, rinsed and drained.

For manicotti: Place ricotta cheese in strainer set over large bowl. Arrange eggplant manicotti in single layer atop sauce. Fill manicotti shells with roasted eggplant and spinach tofu and you've got a great vegan Italian meal to serve your family. Fill manicotti shells with eggplant mixture and arrange in the baking dish.

Manicotti with eggplant sauce 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. 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 spinach, ricotta, mozarella, egg subtitute, 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 350°F for 25-30 mins or until heated through..

Pour remaining sauce over manicotti and sprinkle with cheese. Lay slices on a paper towel and sprinkle salt on them to Remove manicotti from pan onto serving dish. SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Baked Eggplant Manicotti is a perfect vegetarian, gluten-free dinner main for the baked pasta lovers in your life. Pat eggplant slices dry with paper towels and transfer eggplant to a large baking sheet.