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Eggplant Manicotti with Creamy Pesto Filling

Joanne Eats Well With Others
  • minutes
  • Serves 5

INGREDIENTS

1 cup

Basil, fresh leaves

1 1/2 lb

Eggplant

2

Garlic cloves

1/2 cup

Parsley, fresh leaves

1/2 cup

Spinach, leaves

2 cups

Marinara sauce

1/4 tsp

Salt

1

Cooking spray

1/4 cup

Pine nuts, toasted

4 tbsp

Cream cheese

1 cup

Mozzarella cheese

1/4 cup

Parmesan cheese, grated fresh

15 oz

Ricotta, part-skim