Cannelloni with Eggplant-Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
CANELLONI:1 pkg fresh spinach (10 oz)1 cup fat fee ricotta cheese4 egg whites, beaten1\4 cup grated parmesan cheese2 Tbsp finely chooped fresh parsley8 manicotti (about 4 oz) cooked and cooled1 cup shredded reduced fat mozzarella cheeseEGGPLANT-TOMATO SAUCE:1 small eggplant, corsely chopped1\2 cup chopped onion2 cloves garlic, minced1\2 tsp dried tarragon leaves1\4 tsp dried thyme 1 can (16 oz) no salt added whole tomatoes, undrained and corsely choppedsalt and pepper to taste
CANNELONI:
1. Preheat oven to 350. Prepare Eggplant-Tomato sauce.
2. Wash spinach; do not pat dry. Place spinach in saucepan; cook, covered, over medium-high heat 3-5 minutes ooor until spopinach is wilted. Cool Slightly and drain; chop finely.
3. Combine ricotta cheese, spinach, egg whites, parmesan cheese, and parsley in large bowl. Spoon mixture into manicotti shells and arrange in 13X9 baking pan. Spoon Eggplant-Tomato sauce over manicotti; sprinkle with mozzarela cheese.
4. Bake uncovered 25 to 30 minutes or until hot and bubbly. Makes 4 servings (2 manicotti each)
EGGPLANT-TOMATO SAUCE
1. Spray large skillet with nonstick cooking spray; heat over medium heat until hot. Add eggplant, onion, garlic,tarragon and thyme; cook and stir about 5 minutes oor until vegetables are tender.
2. Stir in tomatoes; bring to a boil. Reduce heat and simmer uncovered 3 to 4 minutes. Season with salt and pepper if desired. Makes about 2 1\2 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user MIPPYMAY.
1. Preheat oven to 350. Prepare Eggplant-Tomato sauce.
2. Wash spinach; do not pat dry. Place spinach in saucepan; cook, covered, over medium-high heat 3-5 minutes ooor until spopinach is wilted. Cool Slightly and drain; chop finely.
3. Combine ricotta cheese, spinach, egg whites, parmesan cheese, and parsley in large bowl. Spoon mixture into manicotti shells and arrange in 13X9 baking pan. Spoon Eggplant-Tomato sauce over manicotti; sprinkle with mozzarela cheese.
4. Bake uncovered 25 to 30 minutes or until hot and bubbly. Makes 4 servings (2 manicotti each)
EGGPLANT-TOMATO SAUCE
1. Spray large skillet with nonstick cooking spray; heat over medium heat until hot. Add eggplant, onion, garlic,tarragon and thyme; cook and stir about 5 minutes oor until vegetables are tender.
2. Stir in tomatoes; bring to a boil. Reduce heat and simmer uncovered 3 to 4 minutes. Season with salt and pepper if desired. Makes about 2 1\2 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user MIPPYMAY.
Nutritional Info Amount Per Serving
- Calories: 337.0
- Total Fat: 9.7 g
- Cholesterol: 34.9 mg
- Sodium: 556.3 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 4.1 g
- Protein: 26.4 g
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