Cannelloni with Tomato-Eggplant Sauce 


 

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Ingredients

1 package Spinach (10 oz)
1 cup Non-fat riccotta chesse
4 each Egg white
1/4 cup parmesan cheese
2 tablespoons parsley chopped
1/2 teaspoon salt (optional
8 each manicotti noodles (4oz) cooked & cooled
1 cup mozzarella cheese shredded
1 small eggplant coarseley chopped
1/2 cup onion chopped
2 cloves garlic, minced
1 can tomatoes, canned, no-salt, undrained & chopped
salt and pepper to taste
1/2 teaspoon dried tarragon leaves
1/4 teaspoon thyme leaves


 

Instructions
 Pre heat oven to 350 degreeF. Wash spinach; do not pat dry. Place spinach in saucepan; cook, covered, over medium-heat heat 3 to 5 minutes or until spinach is wilted. Cool slightly and drain; chop finely. Combine ricotta cheese, spinach, egg whites, Parmesan cheese, parsley and salt in a large bowl; mix well. Spoon mixture into manicotti shells; arrange in 13x9 baking pan. Spoon Tomato-Eggplant sauce over manicogtti; sprinkle with mozzarella cheese. Bake manicotti, uncovered, 25 to 30 min. or until hot and bubbly

Tomato-eggplant sauce. 1. Spray large skillet with cooking spray; heat over medium heat until hot. Add eggplant, onion, garlic tarragon and thyme; cook and stire about 5 minutes or until vegetables are tender. 2. Stir in tomatoes; bring to a boil. Reduce heat and simmer, uncovered, 3 to 4 minutes season to taste with salt and pepper.

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Yields: 4 Servings



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