Eggplant Manicotti With Creamy Pesto Filling Recipe

Name: Eggplant Manicotti With Creamy Pesto Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided; 1 cup fresh basil leaves; 1/2 cup fresh parsley leaves; 1/2 cup spinach leaves; 1/4 cup pine nuts, toasted; 1/4 cup grated fresh Parmesan cheese; 1/4 cup tub-style fat-free cream cheese; 1/4 teaspoon salt; 1 (15-ounce) container fat-free ricotta cheese; 2 garlic cloves; 1 (1 1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) slices; Cooking spray; 2 cups low-fat spaghetti sauce, divided

Servings: persons

1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup spinach leaves
1/4 cup pine nuts, toasted
1/4 cup grated fresh Parmesan cheese
1/4 cup tub-style fat-free cream cheese
1/4 teaspoon salt
1 (15-ounce) container fat-free ricotta cheese
2 garlic cloves
1 (1 1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) slices
Cooking spray
2 cups low-fat spaghetti sauce, divided

1
Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside.
2
Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant.
3
Preheat oven to 375u00b0.
4
Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.
5
Bake at 375u00b0 for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
6
Note: Any leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided, 1 cup fresh basil leaves, 1/2 cup fresh parsley leaves, 1/2 cup spinach leaves, and more.

Yes, Eggplant Manicotti With Creamy Pesto Filling falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Manicotti With Creamy Pesto Filling

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