Eggplant Manicotti with Creamy Pesto Filling

by Erin

These eggplant manicotti (or eggplant rollatini) are stuffed with a creamy pesto filling and topped with your favorite marinara sauce.

Eggplant Manicotti with Creamy Pesto Filling.

Jump to recipe

Every day is a battle to actually prepare a meal at dinnertime for myself instead of opening a blue box of mac and cheese or swinging by Taco Bell. I am actually impressed by only caving once thus far and I spruced up that blue box by topping it off with some lentil soup and fried okra. That is what happens when you are hungry and rummage through the pantry and freezer for random items. Oddly enough it was quite delicious and I may have to do it again the next time I cave.

Jazzing up boxed mac and cheese is my super power. But I digress.

Eggplant Rollatini with Creamy Pesto Filling.

On the days I do manage to cook it is rarely anything that takes more than 30 minutes of preparation. And yes, this eggplant manicotti recipe today falls into the category. It may look fancy and difficult but the hardest part is slicing the eggplant, unless you’re smart and pull out your mandoline. The next hardest part? Not eating the entire pan by yourself in one sitting. The creamy pesto was freaking amazing and I wanted to bathe in it.

I’m not entirely sure why this recipe is called eggplant manicotti when there is a very real dish called eggplant rollatini (but can also be made with chicken rollatini or just called chicken rolls) – but here we are. No matter what you call it, it’s delicious! Like a low-carb version of my favorite chicken pesto lasagna rolls.

Eggplant Manicotti in a DIsh.

Eggplant Manicotti with Creamy Pesto Filling.


Yield: 4-6 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 cup shredded mozzarella cheese, divided
  • 1 cup basil pesto
  • 1/2 cup spinach leaves
  • 4 Tbsp cream cheese*
  • 15 oz. ricotta*
  • 1/4 tsp salt
  • 1-1/2 lb. eggplant, cut lengthwise into 20 slices
  • Cooking spray
  • 2 cups marinara sauce


  1. Combine 1/2 cup mozzarella, pesto, spinach, cream cheese, ricotta, and salt in a food processor and process until smooth. Set aside.
  2. Arrange half the eggplant slices (or as many will fit) in a single layer on a baking sheet coated with parchment paper. Lightly coat with cooking spray and broil for 5 minutes or until browned and very tender. Repeat with remaining eggplant.
  3. Preheat oven to 375 degrees. Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Place the eggplant slices, browned sides down, on a smooth surface. Spoon about 2 tbsp of the pesto filling in the center of each slice. Roll up, starting at the short ends, and place the eggplant rolls, seam sides down, over the sauce. Repeat with remaining eggplant and pesto. If there is any pesto left over, pour it on top of the eggplant rolls. Pour 1 cup marinara sauce over the eggplant rolls. Sprinkle remaining mozzarella evenly over the top.
  4. Bake for 30 minutes or until cheese is lightly browned. Serve immediately.


*Can also use low fat alternatives

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from Joanne Eats Well With Others, originally adapted from Cooking Light.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
Eggplant Manicotti with Creamy Pesto Filling

Post updated 11/7/2023, photo above is the original.

You may also like


Pesto Chicken Lasagna August 5, 2020 - 10:59 am

[…] Eggplant Manicotti with Creamy Pesto Filling […]

Joanne August 22, 2013 - 5:48 am

Well…this recipe definitely took me more than 30 minutes, but I think I’m a slowpoke in the kitchen! I’m so glad you enjoyed it!!

spiffycookie August 22, 2013 - 7:45 am

Well, it took longer than 30 minutes if you count cooking time. But while things are in the oven I am doing other things, so it doesn’t count to me haha.

Katrina @ Warm Vanilla Sugar August 21, 2013 - 1:36 pm

That filling sounds especially delicious! Love it!

Christiane ~ Taking On Magazines August 21, 2013 - 12:19 pm

Yum. I adore eggplant in any form (except maybe raw). Rolled up and stuffed with pesto, cheese and spinach? Yeah, baby. Bring it on. Oh yeah….your blue box is my packet of ramen soup.

Cathy @ Savory Notes August 21, 2013 - 11:17 am

Perfect timing! I have eggplant sitting around and had no idea what to do with it tonight. I’m glad I stumbled onto this recipe today :)

spiffycookie August 21, 2013 - 11:32 am

Glad you found it too!

Zainab August 21, 2013 - 10:57 am

I can’t believe you cook during this times. I didn’t cook for a whole month during my qualifying exams. But making something so delicious must help with focusing!!

steph@stephsbitebybite August 21, 2013 - 7:53 am

A dish that looks this good but is so easy to make…you know I’m all about that!! LOVE!

Kayle (The Cooking Actress) August 21, 2013 - 7:49 am

Good for you still cooking for yourself even as busy as you are!!! These really does look amazing, I can’t believe how quickly it can be thrown together!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More