Italian Manicotti 2 Recipe

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Italian Manicotti 2

  • 1 md eggplant (1 lb. about)
  • vegetable cooking spray
  • 20 milliliter garlic sliced
  • 3 cup tightly packed fresh
  • 1 red bell pepper
  • spinach (about 1/4 lb.)
  • 3 lg plum tomatoes
  • 1/2 cup low fat cottage cheese
  • 1 tablespoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 8 cooked manicotti shells
  • 3 tablespoon grated parmesan
  • 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.)
  • 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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