PREP TIME: 30 minutes COOK TIME:35- 40 minutes
OVEN TEMP: 375° 11x9 baking dish INGREDIENTS 3 cup ricotta cheese 2 tsp dried parsley 2 tsp dried basil ½ tsp salt ½ tsp pepper 2 eggs, beaten 2 cups mozzarella cheese 1 cup grated parmesan cheese 25-28 gluten-free manicotti shells (Cook according to package directions. Gluten manicotti shells may be larger, so the total amount of shells may be less.) Generous amount of pasta sauce (homemade is best- see my recipe on page 139 in my cookbook, It Just Happens to be Gluten-Free) ¼ cup mozzarella cheese or parmesan for the top Piping bag with large tip **Optional** 4 cups spinach + ½ Tbsp EVOO+ ½ tsp garlic powder DIRECTIONS 1. Cook manicotti shells according to the package directions 2. In a large mixing bowl, add the first 8 ingredients and mix well. 3. If you choose to add spinach: sauté the spinach in a pan with the EVOO and sprinkle with garlic powder. Set aside to cool. You will blitz the spinach in a food processor (or use your very best knife skills until the spinach is almost pureed. Squeeze the excess water from the spinach and add it to the cheese mixture. You should get a little over ½ cup of spinach. 4. First spoon a generous amount of sauce onto the bottom of the baking dish. 5. Fill the piping bag with the cheese mixture and pipe the filling into the manicotti. (Trick: Grab a tall cup, and place the piping bag, tip down, and curl the end of the bag over the edge of the cup. Fill the bag leaving a few inches on the top so that you can manage the bag easier. 6. As you fill each manicotti place them in the baking dish close together. 7. When you are done filling the shells, cover the pasta generously with the sauce. The sauce should cover all the shells completely. 8. Sprinkle top with mozzarella (or parmesan) cheese. 9. Place in preheated oven for 35 -40 minutes
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |