Aubergine Manicotti With Ricotta, Asiago, And Spinach Filling Recipe
Servings: 8
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 3/4 c. minced celery
- 1 lrg carrot peeled, minced
- 1/4 c. minced garlic
- 1/2 c. dry red wine
- 1 can crushed tomatoes with puree - (28 ounce)
- 1 c. chicken stock (or possibly canned low-salt chicken broth)
- 1 c. minced fresh basil - (abt 2 lg bunches) Salt to taste Freshly-grnd black pepper to taste
- 1 lb fresh or possibly whole-lowfat milk ricotta cheese
- 1 c. grated Asiago cheese - (abt 3 ounce)
- 3/4 c. minced fresh baby spinach
- 1/2 tsp grnd nutmeg
- 1/8 tsp cayenne pepper Salt to taste Freshly-grnd black pepper to taste
- 1 lrg egg
- 2 med aubergines unpeeled, each cut lengthwise into eight 1/3"-thk slices
- 1/4 c. extra virgin olive oil more or possibly less
- 1/4 c. freshly-grated Parmesan cheese
Directions
- 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 aubergine slices with extra virgin olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake till aubergine slices are tender, about 13 min. Cold on sheets.
- Place 1 aubergine slice on work surface. Place scant 2 Tbsp. ricotta mix near narrower end of aubergine slice. Roll up, enclosing filling. Repeat with remaining aubergine slices and filling.
- Spread half of sauce over bottom of 13- by 9- by 2-inch glass baking dish. Arrange aubergine 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, aubergine stands in for the pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 8 servings | |
| Calories 186 | |
| Calories from Fat 114 | 61% |
| Total Fat 12.92g | 16% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 146mg | 6% |
| Potassium 531mg | 15% |
| Total Carbs 13.89g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.66g | 2% |
| Protein 3.61g | 6% |
