Manicotti with Eggplant Sauce Recipe

Nutrition Facts

  • One serving:
  • Calories:
  • 252
  • Fat:
  • 8 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 26 mg
  • Sodium:
  • 314 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 6 g
  • Protein:
  • 18 g
  • Diabetic Exchange:
  • 2 starch, 1 lean meat, 1 fat.


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Manicotti with Eggplant Sauce

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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!

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 25 min. Bake: 25 min.

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 (4 ounces) 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

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.


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