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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Eggplant Manicotti With Creamy Pesto Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions