MANICOTTI WITH EGGPLANT SAUCE

Manicotti with Eggplant Sauce image

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!

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

Previous Next

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 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

Steps:

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 11x7-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.

Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 314mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges