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Eggplant & Beef Manicotti

109 min

Easy

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What is the energy content breakdown?

Fat 43 19.7g / 43%

Carbohydrates 39 41.5g / 39%

Protein 18 19g / 18%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Eggplant & Beef Manicotti

Name: Eggplant & Beef Manicotti
Prep time: 10 s
Cook time: 30 s
Total time: 120 s
Yield: 10
Cuisine: Global
Ingredients: 500 grams Eggplant; 1 tablespoon Olive oil; 1 tablespoon Olive oil; 100 grams Onion finely chopped; 4 Cloves Garlic; 1 tablespoon Tomato Paste; 65 grams Water; 2 cubes Maggi® Chicken Bouillon; 8 Mediums Tomatoes; 5 grams fresh basil leaves chopped; 1 tablespoon Olive oil; 400 grams minced lean beef; 1 Medium Onion finely chopped; 1 Medium Red Bell Pepper chopped; 1 teaspoon dried oregano; 1/4 cup Water; 1 cup Ricotta cheese; 400 grams Manicotti pasta; 100 grams Mozzarella cheese

(0)

120 Min

Easy

Ingredients

10 Servings

500 g

Eggplant

1 tbsp

Olive oil

1 tbsp

Olive oil

100 g

Onion, finely chopped

4 Cloves

Garlic

1 tbsp

Tomato Paste

65 g

Water

2 cubes

Maggi® Chicken Bouillon

8 Mediums

Tomatoes

5 g

fresh basil leaves, chopped

1 tbsp

Olive oil

400 g

minced lean beef

1 Medium

Onion, finely chopped

1 Medium

Red Bell Pepper, chopped

1 tsp

dried oregano

0.25 cup

Water

1 cup

Ricotta cheese

400 g

Manicotti pasta

100 g

Mozzarella cheese

Copy

Nutrition Value

Carbohydrates

41.51 g

Energy

418.29 kcal

Fats

19.76 g

Protein

19.04 g

Information per serving

Step 1
1 Min

Preheat oven to 180°C and place oven rack in the middle position.
Step 2
5 Min

Peel eggplants, slice lengthwise to end up with a 5 mm flat slice of eggplant.
Step 3
5 Min

Brush with olive oil and grill eggplants for 2 minutes on each side. Set aside and allow it to cool.
Step 4
5 Min

To make tomato sauce: In a medium sauce pan, heat olive oil and sauté onions until soft. Add garlic, and tomato paste and sauté for an additional minute.
Step 5
30 Min

Add hot water, add MAGGI® Chicken Bouillon, tomatoes and basil and allow it to simmer for 1/2 hour.
Step 6
7 Min

To make the filling: In a frying pan, heat olive oil and sauté the minced beef until half cooked. Add chopped onions, bell pepper, oregano and sauté until onions are soft.
Step 7
4 Min

Add hot water, add MAGGI® Chicken Bouillon, and sauté for another 3-4 minutes until the liquid is absorbed. Remove from heat and allow it to cool
Step 8
1 Min

Pour half the sauce in the bottom of a baking dish.
Step 9
5 Min

Using a piping bag, fill cannelloni with the beef mixture and wrap each filled cannelloni with a piece of grilled eggplant. Place eggplant-wrapped cannelloni in the baking dish and pour over the remaining sauce.
Step 10
1 Min

Cut fresh mozzarella into small pieces and place over the top.
Step 11
45 Min

Bake in oven for 45 minutes or until cheese is slightly melted but not golden.

Step 1 of 11

Preheat oven to 180°C and place oven rack in the middle position.

Step 2 of 11

Peel eggplants, slice lengthwise to end up with a 5 mm flat slice of eggplant.

Step 3 of 11

Brush with olive oil and grill eggplants for 2 minutes on each side. Set aside and allow it to cool.

Step 4 of 11

To make tomato sauce: In a medium sauce pan, heat olive oil and sauté onions until soft. Add garlic, and tomato paste and sauté for an additional minute.

Step 5 of 11

Add hot water, add MAGGI® Chicken Bouillon, tomatoes and basil and allow it to simmer for 1/2 hour.

Step 6 of 11

To make the filling: In a frying pan, heat olive oil and sauté the minced beef until half cooked. Add chopped onions, bell pepper, oregano and sauté until onions are soft.

Step 7 of 11

Add hot water, add MAGGI® Chicken Bouillon, and sauté for another 3-4 minutes until the liquid is absorbed. Remove from heat and allow it to cool

Step 8 of 11

Pour half the sauce in the bottom of a baking dish.

Step 9 of 11

Using a piping bag, fill cannelloni with the beef mixture and wrap each filled cannelloni with a piece of grilled eggplant. Place eggplant-wrapped cannelloni in the baking dish and pour over the remaining sauce.

Step 10 of 11

Cut fresh mozzarella into small pieces and place over the top.

Step 11 of 11

Bake in oven for 45 minutes or until cheese is slightly melted but not golden.

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Eggplant & Beef Manicotti

Ingredients

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Nutrition Value

Instruction

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