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Gluten Free Manicotti

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  • 1 (15 ounce) container nonfat ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • pinch of salt and pepper
  • 1 package noodles (I use Tinkyadda Joy Lasagna or Large Shells)
  • Mariana Sauce of your choice
  • Extra cheese to top the dish ( I like a 6 cheese Italian Blend)
  1. Boil your past as directed
  2. Combine  1 (15 ounce) container nonfat ricotta cheese, 2 cups shredded part-skim mozzarella cheese, 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, pinch of salt and pepper
  3. Drain Your Pasta hen cooking time is done. Then run cold water over it until the noodles are cool enough to handle.
  4. Grease a 9x10 cooking dish
  5. Stuff your Shells with Mixture or Spread a large spoonful on a Lasagna Noodle and roll into a log.
  6. Line your baking dish with the stuffed pasta
  7. Pour a generous amount of Marinara on top of the pasta
  8. Top with cheese
  9. Bake @ 350 45-50 min. or until all the cheese is melted

I hope you find this simple dish easy and rewarding. Live Laugh and Enjoy! ~Fire-Eyes   originally posted Jan 4, 2011  

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