Eggplant (& Lamb) Manicotti

From Everyday Flexitarian: Recipes for Vegetarians and Meat lovers alike

Printable Recipe

Serves 4-6

Prep time: 20 minutes

Cooking time: 45 minutes

Ingredients:
Filling:
2 large cloves garlic
2 cups ricotta cheese
1 cup packed spinach leaves
1 cup packed fresh basil leaves
½ cup packed Italian/flat leaf parsley
½ cup shredded Swiss Cheese (I used Kraft shredded Quatro Fromagio)
¼ cup toasted sunflower seeds
3 tbsp finely grated Parmesan cheese (best if you grate your own from a block of cheese)
Manicotti:
2 large eggplants, cut lengthwise into ¼” thick slices (12 slices total)
3 cups tomato sauce
1 cup shredded Mozzarella Cheese (I used Kraft shredded Quatro Fromagio)
Lamb option: (optional)
1 tbsp olive oil
1 small onion chopped
1 clove garlic, chopped
6oz/175g ground lamb, beef or turkey

Directions:
1. Preheat the oven to 500°F/260°C and line a rimmed baking sheet with aluminum foil (for easy cleanups) and move oven rack to top position.

2. To toast the sunflower seeds, use a large, heavy bottom skillet over medium high heat. Once the pan is hot, add the sunflower seeds. Stir and toss for 3-4 minutes. Be careful you don’t let them burn. They should just be golden.
Filling:
3. Using a food processor, motor running, drop the garlic down the feeding tube. Stop the motor and add the rest of the filling ingredients and puree. Transfer to a bowl and refrigerate until ready to use. The filling can be made up to 2 days in advance.
Lamb option: (optional)
4. Heat the oil in a skillet over medium high heat. Add the onion & garlic and cook, stirring frequently for 5 minutes. The onions should be golden.

5. Add the ground lamb and reduce heat to medium. Cook, stirring often and breaking up the clumps until the lamb is no longer pink ( 5-8 minutes). Drain the meat using a slotted spoon and allow to cool in a separate bowl. If you are doing both at one meal, separate the filling and add the lamb to one portion. How large a portion depends on how many carnivores and how many vegetarians.

Manicotti
6. Arrange eggplant slices in a single layer on a prepared baking sheet. (I brushed a bit of olive oil on the foil before placing the slices on it and then lightly brushed the tops). Broil on the top rack for about 3-5 minutes. The eggplant should be soft and not crisp. You might need to do this in two batches.

7. Reduce the heat to 375°F/190°C and move the oven rack down to the center. If you’re planning on making both vegetarian and lamb manicotti for the same meal, make sure you prepare separate baking dishes. Spread a thin layer of tomato sauce on the bottom of the dish(es).

8. Place 2 tbsp of filling at the lower end of an eggplant slice and then roll up the slice around the filling. Place the rolled eggplant – the “manicotti” on the tomato sauce, remember to keep the cheese and meat rollups separate.

9. Pour the rest of the tomato sauce over the manicotti and then sprinkle with grated cheese. Bake for 45 minutes to 1 hour or until the eggplant is tender and the sauce is thick and bubbly.

Hottie Tottie Manicotti or Lasagna

Hottie Tottie Manicotti or Lasagna
From The Substitute Yourself Skinny Cookbook
I was skeptical that a dish with a reduction of close to 700 calories, would actually taste great. Although I didn’t find specifically low fat pasta sauce and used a low fat fontina cheese instead of mozzarella (which might have more calories), the dish was awesome and even if I ONLY saved 500 calories per serving…that’s impressive and so good, I’ll be making it often.

Printable Recipe

Hands on time: 5-10 minutes
Baking time: 40-45 minutes (or until bubbly around the edges and the cheese is golden and melted on top)

Serves 10

Ingredients:
1 box manicotti shells (250g/8oz) Ruth’s note: I bought ready made, fresh whole wheat lasagna sheets to make my own and discovered I cut them too small to roll around the filling, so it ended up a very delicious lasagna. I’m sure stuffed giant pasta shells would work too. My first choice is oven ready pasta.)
1 tbsp olive oil

Filling:
1 cup shredded reduced fat mozzarella cheese (this time I used Fontana)
1 cup reduced fat ricotta cheese
1 cup non fat cottage cheese
¼ cup grated Parmesan cheese
½ cup fresh basil leaves, chopped
1 tsp fresh oregano leaves, chopped (I used ¼ cup)
½ tsp sea salt
1 tsp freshly ground black pepper
1 (28oz/795ml) jar meatless low fat pasta sauce (Ruth’s note: couldn’t find any that specifically said “low fat”)
Non stick cooking spray

Directions:

1. Ruth’s note: If you are not using oven-ready pasta, cook them according to the package directions and drain. They should be a bit under done so they won’t fall apart when stuffing. Remember they will continue to cook in the oven.

2. In a large bowl, combine the cheeses. Mix well and add the herbs salt & pepper. Mix to blend and set aside.

3. Preheat the oven to 400°F/200°C and prepare the large oven proof baking dish. Spray with a little nonstick spray and a thin layer of sauce (about ½ cup).

4. Fill the shells with cheese mixture. Ruth’s note: I like to use flat lasagna sheets, cut so that they will form a tube once the filling is placed in the middle and will pasta ends will slightly overlap. I place them seam side down in the baking dish. This time, however I cut the sheets too small and decided to turn the dish into lasagna. It would also work beautifully with jumbo pasta shells.


5. Once the dish is filled with stuffed manicotti, or shells, or layers of pasta, cheese, pasta, cheese, pasta, top with the remaining tomato sauce. Add any remaining cheese over top and cover with foil.

6. Bake for 30 minutes. Uncover and bake for an additional 10-15 minutes or until the sauce bubbles around the edges and the top layer of cheese is melted and golden.

7. Ruth’s note: Remove from the oven and let it rest, uncovered on the counter/table for 5 minutes. This will let the dish “set” and still be hot.