Eggplant Manicotti With Creamy Pesto Filling

More from this source
Cooking Light


Add a comment


1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided

1 cup fresh basil leaves

1/2 cup fresh parsley leaves

1/2 cup spinach leaves

1/4 cup pine nuts, toasted

1/4 cup grated fresh Parmesan cheese

1/4 cup tub-style fat-free cream cheese

1/4 teaspoon salt

1 (15-ounce) container fat-free ricotta cheese

2 garlic cloves

1 (1 1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) slices

Cooking spray

2 cups low-fat spaghetti sauce, divided

You might also like

Eggplant Manicotti
SHAPE Magazine
Manicotti Makeover
The Dr. Oz Show
Deconstructed Zucchini Manicotti
A Cozy Kitchen
Arugula & Pea Manicotti With Toasted Pine Nuts
The Naptime Chef
Homemade Spinach Manicotti
Skinny Taste
Baked Manicotti with Sun-Dried Tomatoes & Thyme
The Kitchn
Baked Manicotti
Winter Squash, Sage & Fresh Ricotta Manicotti
Farmgirl Gourmet
Three-Cheese Manicotti