| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Italian | Italian, Pasta | 4 | Servings |
INGREDIENTS
| 1 | md | Eggplant (1 Lb. About) |
| 2 | cl | Garlic Sliced |
| 1 | Red Bell Pepper | |
| 3 | lg | Plum Tomatoes |
| 1 | tb | Dried Thyme |
| 1/4 | ts | Salt |
| 8 | Cooked Manicotti Shells | |
| Vegetable Cooking Spray | ||
| 3 | c | Tightly Packed Fresh |
| Spinach (About 1/4 Lb.) | ||
| 1/2 | c | Low Fat Cottage Cheese |
| 1/4 | ts | Pepper |
| 1 | tb | Lemon Juice |
| 3 | tb | Grated Parmesan |
INSTRUCTIONS
Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min. Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min. Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)
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