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  • Aubergine Manicotti With Ricotta, Asiago, And Spinach Filling

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    Aubergine Manicotti With Ricotta, Asiago, And Spinach Filling
    Servings: 8
    by Global Cookbook
    92760 recipes
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    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

    Directions

    1. 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 crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 min to blend flavors. Season with salt and pepper. Cold.
    2. For manicotti: Place ricotta cheese in strainer set over large bowl. Let stand till excess liquid drains from cheese, about 2 hrs. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Fold in egg.
    3. Preheat oven to 350 degrees. Oil 2 large baking sheets. Brush both sides of aubergine slices with extra virgin olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake till aubergine slices are tender, about 13 min. Cold on sheets.
    4. Place 1 aubergine slice on work surface. Place scant 2 Tbsp. ricotta mix near narrower end of aubergine slice. Roll up, enclosing filling. Repeat with remaining aubergine slices and filling.
    5. Spread half of sauce over bottom of 13- by 9- by 2-inch glass baking dish. Arrange aubergine manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and chill.)
    6. Preheat oven to 350 degrees. Bake manicotti till heated through, about 20 min. Sprinkle with Parmesan cheese and serve.
    7. This recipe yields 8 servings.
    8. Comments: Here, aubergine stands in for the pasta.

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