Simple Way to Make Homemade Manicotti with eggplant sauce

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, How to Make Favorite Manicotti with eggplant sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Manicotti with eggplant sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Manicotti with eggplant sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Manicotti with eggplant sauce is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Manicotti with eggplant sauce estimated approx 25 mins.

To get started with this recipe, we have to first prepare a few components. You can have Manicotti with eggplant sauce using 14 ingredients and 3 steps. Here is how you can achieve that.

So easy to make! Economical, satisfying and versatile!

Ingredients and spices that need to be Take to make Manicotti with eggplant sauce:

1. 1 eggplant
2. 1/2 cup chopped onion
3. 2 garlic cloved, minced
4. 1/2 tsp dried taragon
5. 1/4 tsp dried thyme
6. 1 can (14-1/2 ounces) diced tomatoes, undrained
7. 1 can (8 ounces) tomato sauce
8. 1 packages (10 ounces) frozen chopped spinach, thawed and well drained
9. 1 cup ricotta cheese
10. 1 cup (4 ounces) shredded part-skim mozarella cheese, divided
11. 1/2 cup egg subtitute
12. 1/4 grated parmesan cheese
13. 2 tbsp minced fresh parsley
14. 6 manicotti shells, cooked, rinsed and drained

Instructions to make to make Manicotti with eggplant sauce

1. 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.
2. In a large bowl, combine spinach, ricotta, mozarella, egg subtitute, parmesan and parsley; mix well. Stuff into manicotti shells.
3. Place in an 11-in.x 7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake 350°F for 25-30 mins or until heated through.

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