Veggie Manicotti

I came across this recipe when looking for healthy vegetarian pasta recipes that my family would enjoy. Although I haven't made this yet I am planning on making it soon. Recipe source: New Mexico Magazine (January 2004)

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1  small eggplant, peeled and chopped
• 1⁄2 cup onion, chopped
• 2  garlic cloves, chopped
• 1⁄2 teaspoon dried tarragon
• 1⁄2 teaspoon thyme
• 1 (14 ounce) can tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 (10 ounce) package frozen spinach, drained
• 1  cup ricotta cheese
• 1  cup  shredded mozzarella cheese, divided
• 1⁄2 cup egg substitute
• 1⁄2 cup parmesan cheese, grated
• 2  tablespoons parsley
• 6  manicotti, cooked and drained according to package directions divided

Directions

1. Spray a large baking dish (9 x 12) with cooking spray and set aside.
2. Preheat oven to 350-degrees F.
3. Spray a large skillet with cooking spray.
4. Over med heat cook first 5 ingredients (eggplant- thyme) in skillet for 5 minutes or until vegetables are tender.
5. Add tomatoes and tomato sauce and bring sauce to a boil and simmer for 5 minutes.
6. Set aside.
7. In a large bowl combine spinach, ricotta, 1/2 cup of the Mozzarella cheese, egg substitute, Parmesan cheese and parsley, mix well.
8. With small spoon stuff Manicotti shells with cheese/spinach mixture and place in prepared baking dish.
9. Spoon sauce over manicotti and sprinkle with remaining Mozzarella (1/2 cup).
10. Cover and bake for 30- 45 minutes or until heated.