PASTA--Eggplant Manicotti

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* Exported from MasterCook *

 

Eggplant Manicotti with Creamy Pesto Filling

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : April '97 Pasta

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup shredded part-skim Mozzarella cheese (2

ounces) -- 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

 

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.

 

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.

 

Preheat oven to 375º.

 

Spread 1 cup spaghetti sauce in bottom of a 13 × 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.

 

Bake at 375º for 30 minutes. Top with 1/4 cup Mozzarella cheese; bake an

additional 10 minutes or until cheese is lightly browned.

 

Serving Size: 5 rolls with sauce

 

Source:

" Cooking Light, April 1997, p.183 "

Copyright:

" © Cooking Light "

Yield:

" 20 rolls "

T(Baking Time):

" 0:30 "

 

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Per serving: 356 Calories (kcal); 11g Total Fat; (25% calories from fat);

31g Protein; 39g Carbohydrate; 27mg Cholesterol; 1210mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit;

2 Fat; 1/2 Other Carbohydrates

 

NOTES : Any leftover pesto mixture can be used as a topping for tomato

slices or tossed with pasta.

Nutr. Assoc. : 25072 0 3394 0 1126 25073 25014 0 0 0 0 5443 5072