Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Eggplant Rollatini

Ingredients

  • 2 pounds eggplant, trimmed and sliced lengthwise into 1/4-inch thick slices
  • canola or olive oil for brushing eggplant
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1/4 cup shredded Parmesan
  • 1 large egg, beaten
  • 1 garlic clove, minced or pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • 2 cups marinara sauce

Directions

Slice the eggplant into long strips, chopping off the stem and cutting off the fleshy sides as they will be too thick to roll. Preheat broiler and lightly oil 2 large sheet pans. Brush slices of eggplant with olive oil on both sides, then arrange in one layer on the bottom of each pan. Broil eggplant in batches, turning once, until golden brown on both sides, about 2 minutes per side. Let cool.

Preheat oven to 375°F. Spoon 1 cup of tomato sauce in bottom of a baking dish.

In mixing bowl, beat one large egg, then stir in ricotta. Add mozzarella, Parmesan, garlic, salt, pepper, and basil, and stir to combine.

Top each slice of eggplant with 2 tablespoons of ricotta filling, spreading it evenly down the eggplant. Starting at a short end, roll up eggplant and arrange seam side down in prepared baking dish. Repeat with remaining slices, and arrange in one layer in dish. Spoon remaining sauce over top of eggplant and sprinkle with extra Parmesan, if desired.

Bake, uncovered in middle of oven, until sauce is bubbling and heated through, 25 to 30 minutes.

Adapted from Eggplant Parmesan from Kitchen Daily.

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Baked Penne

Ingredients

  • 4 cups cooked pasta, penne or ziti
  • 1 cup part skim ricotta cheese
  • 2 cups marinara sauce
  • 1 cup grated mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided

Directions

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the cooked pasta, ricotta, marinara sauce, 1/2 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Stir to mix well. Pour into a greased casserole dish, or individual ramekins, and sprinkle evenly with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan. Bake for 15 -20 minutes, until the cheese has melted. Best when eaten immediately.

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Spinach Cheese Manicotti

Ingredients

  • 1 15-ounce container ricotta cheese
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 26-ounce jars spaghetti sauce
  • 1 1/2 cups water (if needed; I don’t usually)
  • 1 8-ounce package manicotti shells

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine ricotta, spinach, and egg.  Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan.  In a separate bowl, stir together spaghetti sauce and water.

Spread 1 cup sauce in the bottom of a 9×13 inch baking dish.  Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish.  Cover with remaining sauce.  Sprinkle with remaining mozzarella and Parmesan.

Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

From Spinach Cheese Manicotti from AllRecipes.com.

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