Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, manicotti with eggplant sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Manicotti with eggplant sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Manicotti with eggplant sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.
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. Learn how to make Eggplant Manicotti with Creamy Pesto Filling.
To get started with this recipe, we have to first prepare a few ingredients. You can have manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Manicotti with eggplant sauce:
- Make ready 1 eggplant
- Get 1/2 cup chopped onion
- Take 2 garlic cloved, minced
- Make ready 1/2 tsp dried taragon
- Get 1/4 tsp dried thyme
- Take 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
- Get 1 cup ricotta cheese
- Make ready 1 cup (4 ounces) shredded part-skim mozarella cheese, divided
- Prepare 1/2 cup egg subtitute
- Make ready 1/4 grated parmesan cheese
- Prepare 2 tbsp minced fresh parsley
- Get 6 manicotti shells, cooked, rinsed and drained
Repeat until your casserole dish is filled. 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. Pour remaining sauce over manicotti and sprinkle with 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.
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. Be the first to rate & review! While eggplant cools, place kale, ricotta, egg, and pepper in a large bowl. Mix with a rubber spatula until kale is well incorporated.
So that is going to wrap this up for this special food manicotti with eggplant sauce recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
