MANICOTTI WITH EGGPLANT SAUCE
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
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
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Savgil Menawal
[email protected]This was my first time making manicotti, and it turned out better than I could have imagined. The recipe was easy to follow and the results were delicious.
Md Asib
[email protected]I'm always looking for new and exciting Italian recipes, and this one definitely fits the bill. The manicotti were cooked perfectly and the sauce was bursting with flavor.
Ena Gashi
[email protected]This dish was a bit too heavy for me. I would recommend serving it with a lighter side dish, such as a salad or roasted vegetables.
Waseem Anabiya
[email protected]I loved the presentation of this dish. The manicotti were arranged beautifully on a bed of sauce, and the fresh herbs added a nice touch of color.
Jeancarlos Molina
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler Italian dishes in the future.
Letty “letty-A” Arriaga
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The eggplant sauce was rich and flavorful, and the manicotti were cooked perfectly.
Shop
[email protected]This dish was a bit bland. I would recommend adding more herbs and spices to the sauce to give it more flavor.
Orlando Ford
[email protected]I substituted ground turkey for the beef in this recipe and it turned out great! It's a healthier option that doesn't sacrifice any flavor.
Colly Manucho
[email protected]The sauce was a bit too acidic for my taste. I would recommend adding a bit of sugar or honey to balance out the flavor.
Josh Croft
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Bryan Kelliher
[email protected]I love the combination of eggplant and ricotta cheese in this dish. It's a unique and delicious take on a classic Italian dish.
Jazmin Jimenez
[email protected]This dish was a bit time-consuming to make, but it was worth it. The manicotti were light and fluffy, and the sauce was packed with flavor.
Michael Anderson
[email protected]The manicotti was a bit too al dente for my taste, but the sauce was excellent. I'll try cooking the manicotti for a few minutes longer next time.
Tajwan Tarheb islam
[email protected]This recipe was easy to follow and the results were amazing. The manicotti were cooked evenly and the sauce was rich and flavorful. I would highly recommend this recipe to anyone looking for a delicious and impressive Italian dish.
Amanda Butler
[email protected]I'm not usually a fan of eggplant, but this sauce was delicious! It had a smoky, roasted flavor that paired perfectly with the tender manicotti.
family luv
[email protected]This manicotti dish was a hit with my family! The eggplant sauce was flavorful and hearty, and the manicotti shells were cooked perfectly. I'll definitely be making this again.