Eggplant Manicotti with Sausage

Eggplant Manicotti with Sausage

A new twist on traditional manicotti without pasta, eggplant slices stand in for the manicotti shells and bake with ricotta in a rich tomato-basil sauce with fresh herbs.

Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
297 Calories

Recipe Instructions

Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Line a 15x17-inch baking pan with aluminum foil and spray with oil (for eggplant slices). Lightly oil a 9x13-inch baking dish (for the manicotti).
Step 3
Arrange eggplant slices in a single layer in 15x17 pan. Roast eggplant until softened, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
Step 4
Cook sausage in a non-stick skillet over medium heat until it begins to brown and is no longer pink, breaking up clumps as it cooks. Remove from pan and drain on paper towels.
Step 5
Combine ricotta cheese, egg, garlic, oregano, basil and Parmesan in a medium bowl; mix until smooth and well blended.
Step 6
Pour a cup of Classico Tomato & Basil Pasta Sauce into the 9x13 pan and spread evenly on the bottom of the pan.
Step 7
Put 1 tablespoon of ricotta mixture onto longer end of eggplant slice and top with a scant teaspoon of crumbled sausage; roll up into thin roll. Place on pasta sauce in 9x13 pan. Repeat with eggplant slices making 2 rows of eggplant rolls in pan.
Step 8
Sprinkle remaining sausage over eggplant rolls. Spread remaining pasta sauce over eggplant rolls. Top with shredded Italian cheese blend.
Step 9
Bake until sauce is bubbly, about 20 minutes. Let stand 5 minutes before serving.
Eggplant Manicotti with Sausage

Ingredients

  • 1 egg, lightly beaten
  • 1 tablespoon grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh basil
  • ½ cup part-skim ricotta cheese
  • 1 teaspoon chopped fresh oregano
  • 1 (24 ounce) jar Classico® Tomato and Basil Sauce
  • 2 medium eggplants, peeled and cut lengthwise into 1/4-inch thick slices
  • 6 ounces bulk mild Italian sausage
  • ¼ cup shredded Italian cheese blend

Categories

Similar Recipes You May Like

Summer Salad with Grilled Corn and Cherry Tomatoes

Summer Salad with Grilled Corn and Cherry Tomatoes

Tortellini Salad with Tomatoes and Peas

Tortellini Salad with Tomatoes and Peas

Spiked Peach Jam with Ginger

Spiked Peach Jam with Ginger

Pasta with Asparagus and Lemon Sauce

Pasta with Asparagus and Lemon Sauce

Apricot Orange Syrup with Amaretto

Apricot Orange Syrup with Amaretto

Zucchini Bread with Pineapple

Zucchini Bread with Pineapple

Zucchini Pie with Crumb Topping

Zucchini Pie with Crumb Topping

Rhubarb Spice Cake with Lemon Sauce

Rhubarb Spice Cake with Lemon Sauce