Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Manicotti with eggplant sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Manicotti with eggplant sauce Recipe. 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.
You can cook Manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Manicotti with eggplant sauce
You need 1 of eggplant.
Prepare 1/2 cup of chopped onion.
It’s 2 of garlic cloved, minced.
Prepare 1/2 tsp of dried taragon.
You need 1/4 tsp of dried thyme.
Make ready 1 can of (14-1/2 ounces) diced tomatoes, undrained.
Take 1 can of (8 ounces) tomato sauce.
Take 1 packages of (10 ounces) frozen chopped spinach, thawed and well drained.
Take 1 cup of ricotta cheese.
Take 1 cup of (4 ounces) shredded part-skim mozarella cheese, divided.
Prepare 1/2 cup of egg subtitute.
You need 1/4 of grated parmesan cheese.
It’s 2 tbsp of minced fresh parsley.
Take 6 of manicotti shells, cooked, rinsed and drained.
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.First make the Béchamel Sauce: Make a roux with two tablespoons of butter and two tablespoons of flour in a small sauté pan.Melt the butter over medium heat and add the flour.Incorporate completely cooking for five minutes over medium heat.
Manicotti with eggplant sauce instructions
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.Place rolled eggplants into pan, seam side down, fitting tightly as needed.Spoon remaining marinara over eggplant and sprinkle with mozzarella.
Pasta is one of those foods that taste delicious in the moment, but weighs heavy in the belly after it's gone.Take a slice of eggplant into your hand and spoon a dollop of the filling.Add enough hot water to completely cover pasta.Use a wide spatula to transfer manicot ti to a serving.Fill manicotti shells with roasted eggplant and spinach tofu and you've got a great vegan Italian meal to serve your family.
