Stuffed Manicotti (Gluten Free Option)
Stuffed manicotti is like if lasagna rolled itself up into a sleeping bag and nestled itself in a bed of sauce to go to sleep for the night. It’s delicious and a little more work than always desired, but the payoff is worth it.
Ingredients:
-1 box manicotti or shells (I used a gluten free brown rice flour version and it worked great)
-1 recipe of my roasted veggies pasta sauce, or use store bought marinara
-8oz whole milk ricotta
-2 cups spinach/kale mix (or just one or the other), sauteed and softened in butter
-1/2 cup mozzarella
-1/2 cup parmesan
-1 egg
-more cheese for topping
Instructions:
1. Make the pasta sauce and set aside.
2. Cook the pasta according to box.
3. Mix the ricotta, mozzarella, parmesan, greens, and egg together well.
4. Lay half the red sauce down in a casserole dish. Pipe the ricotta mixture into the pastas and place into red sauce.
5. Cover in remaining sauce, top with cheese, and cover in foil. Bake for 40 minutes at 350 degrees. Remove foil and broil for 5 or so.
Stuffed Manicotti (Gluten Free Option)
Ingredients
- 1 box manicotti shells gluten free or wheat
- 1 recipe roasted veggies pasta sauce see body of post for link to this
- 8 oz whole milk ricotta cheese
- 2 cups spinach/kale softened and warmed in butter
- 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese
- 1 egg
- more cheese for topping
Instructions
- Preheat oven to 350 degrees F.
- Make the pasta sauce and set aside.
- Cook the pasta according to box.
- Mix the ricotta, mozzarella, parmesan, greens, and egg together well.
- Lay half the red sauce down in a casserole dish. Pipe the ricotta mixture into the pastas and place into red sauce.
- Cover in remaining sauce, top with cheese, and cover in foil. Bake for 40 minutes.
- Remove foil and broil for 5 minutes or so.