Aubergine Manicotti With Ricotta, Asiago, And Spinach Filling Recipe

Ingredients

  • 3 Tbsp. extra virgin olive oil
  • 1 lrg onion minced
  • 3/4 c. minced celery
  • 1 lrg carrot peeled, minced
  • 1/4 c. minced garlic
  • 1/2 c. dry red wine
  • 1 can crushed tomatoes with puree - (28 ounce)
  • 1 c. chicken stock
  •     (or possibly canned low-salt chicken broth)
  • 1 c. minced fresh basil - (abt 2 lg bunches)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 lb fresh or possibly whole-lowfat milk ricotta cheese
  • 1 c. grated Asiago cheese - (abt 3 ounce)
  • 3/4 c. minced fresh baby spinach
  • 1/2 tsp grnd nutmeg
  • 1/8 tsp cayenne pepper
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 lrg egg
  • 2 med aubergines unpeeled, each
  •     cut lengthwise into eight 1/3"-thk slices
  • 1/4 c. extra virgin olive oil more or possibly less
  • 1/4 c. freshly-grated Parmesan cheese

Description

For Sauce: Heat Oil In Heavy Large Saucepan Over Medium-high Heat. Add In Onion, Celery, Carrot, And Garlic; Saute/fry Till Tender, About 8 Min. Add In Wine And Cook 3 Min. Add In…

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