Best 5 Eggplant Manicotti With Ricotta Asiago And Spinach Filling Recipes
Eggplant manicotti with ricotta asiago and spinach filling is a delicious, vegetarian entree that is perfect for a special occasion meal. The tender eggplant slices are filled with a creamy and flavorful ricotta, asiago, and spinach filling, then baked in a tomato sauce until golden brown. Serve with a side of crusty bread and a glass of white wine for a truly memorable meal.
Here are our top 5 tried and tested recipes!
SPINACH CHEESE MANICOTTI
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Provided by Ernie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
- Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
EGGPLANT MANICOTTI WITH RICOTTA, ASIAGO, AND SPINACH FILLING
Provided by Global Cookbook
Number Of Ingredients 18
Steps:
- For sauce: Heat oil in heavy large saucepan over medium-high heat. Add in onion, celery, carrot, and garlic; saute/fry till tender, about 8 min. Add in wine and cook 3 min. Add in crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 min to blend flavors. Season with salt and pepper. Cold. For manicotti: Place ricotta cheese in strainer set over large bowl. Let stand till excess liquid drains from cheese, about 2 hrs. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Fold in egg. Preheat oven to 350 degrees. Oil 2 large baking sheets. Brush both sides of eggplant slices with extra virgin olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake till eggplant slices are tender, about 13 min. Cold on sheets. Place 1 eggplant slice on work surface. Place scant 2 Tbsp. ricotta mix near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling. Spread half of sauce over bottom of 13- by 9- by 2-inch glass baking dish. Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and chill.) Preheat oven to 350 degrees. Bake manicotti till heated through, about 20 min. Sprinkle with Parmesan cheese and serve. This recipe yields 8 servings. Comments: Here, eggplant stands in for the pasta.
Nutrition Facts : ServingSize 251 g, Calories 186, Fat 12.92 g, TransFat 0.0 g, SaturatedFat 1.94 g, Cholesterol 26 g, Sodium 146 g, Carbohydrate 13.89 g, Fiber 5.2 g, Sugar 3.66 g, Protein 3.61 g
EGGPLANT MANICOTTI WITH RICOTTA, ASIAGO, AND SPINACH FILLING
Steps:
- For sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; sauté until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool.
- For manicotti:
- Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Mix in egg.
- Preheat oven to 350°F. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.
- Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling.
- Spread half of sauce over bottom of 13x9x2-inch glass baking dish. Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve.
- Available at specialty foods stores and some supermarkets.
MANICOTTI WITH EGGPLANT SAUCE
This Italian-style dish from Barbara Nowakowski of North Tonawanda, New York has a hearty spinach and cheese filling and a well-seasoned tomato-eggplant sauce. Since the recipe calls for reduced-fat ricotta and mozzarella cheeses, it will fill you up, not out!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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., In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells. , Place in an 11x7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 314mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
Tips:
- Choose small to medium eggplants for this recipe, as they will be easier to slice and cook evenly.
- Use a sharp knife to slice the eggplants, as this will help to prevent them from tearing.
- To help the eggplant slices cook more evenly, score them lightly with a knife before baking.
- Be sure to pre-bake the eggplant slices before filling them, as this will help to prevent them from becoming soggy.
- Use a variety of cheeses in the filling, such as ricotta, Asiago, and Parmesan, for a more complex flavor.
- If you don't have spinach on hand, you can substitute another leafy green, such as kale or Swiss chard.
- Be sure to season the filling generously with salt and pepper, as this will help to enhance the flavors.
- Serve the eggplant manicotti with your favorite pasta sauce for a complete meal.
Conclusion:
Eggplant manicotti is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its crispy eggplant exterior and flavorful ricotta-Asiago filling, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe to try, give eggplant manicotti a try!
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