Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, manicotti with eggplant sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs. Spread remaining pasta sauce over eggplant rolls. Top with shredded Italian cheese blend.
Manicotti with eggplant sauce is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Manicotti with eggplant sauce is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Manicotti with eggplant sauce:
- Take eggplant
- Get chopped onion
- Prepare garlic cloved, minced
- Take dried taragon
- Get dried thyme
- Make ready (14-1/2 ounces) diced tomatoes, undrained
- Take (8 ounces) tomato sauce
- Make ready (10 ounces) frozen chopped spinach, thawed and well drained
- Make ready ricotta cheese
- Get (4 ounces) shredded part-skim mozarella cheese, divided
- Make ready egg subtitute
- Make ready grated parmesan cheese
- Prepare minced fresh parsley
- Prepare 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. With our Eggplant Manicotti Italian is back on the menu and better than ever packing all the flavor and none of the carbs! A low-carb take on an Italian pasta favorite!
Instructions to make Manicotti with eggplant sauce:
- 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 spinach, ricotta, mozarella, egg subtitute, 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 350°F for 25-30 mins or until heated through.
Roll the eggplant and place in the casserole dish on top of the sauce. Repeat until your casserole dish is filled. Eggplant Manicotti & Penne With Eggplant, Red Onion, Spinach, Basil, Oregano, Garlic, Nutmeg, Whole Wheat Flour, Marinara Sauce, Olive Oil, Tomatoes, Grated Parmesan, Whole Wheat Penne. 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.
So that is going to wrap it up for this special food manicotti with eggplant sauce recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
