| 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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