Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special 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 will be really delicious.
Manicotti with eggplant sauce is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Manicotti with eggplant sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.
Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. 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. Italian is back on the menu with this delicious, low-carb Eggplant Manicotti!
To get started with this particular recipe, we must first prepare a few components. You can cook manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Manicotti with eggplant sauce:
- Make ready 1 eggplant
- Make ready 1/2 cup chopped onion
- Prepare 2 garlic cloved, minced
- Prepare 1/2 tsp dried taragon
- Prepare 1/4 tsp dried thyme
- Get 1 can (14-1/2 ounces) diced tomatoes, undrained
- Make ready 1 can (8 ounces) tomato sauce
- Get 1 packages (10 ounces) frozen chopped spinach, thawed and well drained
- Make ready 1 cup ricotta cheese
- Take 1 cup (4 ounces) shredded part-skim mozarella cheese, divided
- Prepare 1/2 cup egg subtitute
- Take 1/4 grated parmesan cheese
- Prepare 2 tbsp minced fresh parsley
- Take 6 manicotti shells, cooked, rinsed and drained
Roll up and place in casserole dish. Top with ½ cup of marinara sauce and sprinkle with ¼ cup grated Parmesan. Fill each manicotti with the eggplant and beef mixture. Arrange in the baking dish and pour the tomato sauce over the top and then top with the slices of mozzarella cheese.
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.
Serve hot, with more pasta sauce if desired. For sauce: Heat oil in heavy large saucepan over medium-high heat. Easy Steps to Making The BEST EGGPLANT MANICOTTI CASSEROLE. There are a few steps involved in making our best eggplant manicotti casserole. Get your vegan on with this tasty eggplant manicotti with cashew ricotta!
So that is going to wrap it up with this special food manicotti with eggplant sauce recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
