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.
Servings: 4 servings
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.