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Gluten Free Manicotti
Prep time
Cook time
Total time
Gluten Free Manicotti
Author: J. Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 2 cups milk
- 4 eggs
- 2 cups Ricotta Cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 3 tablespoons fresh parsley, chopped
- ½ teaspoon McCormick Garlic Powder - gluten free
- 2 tablespoons butter, melted
- salt
- black pepper
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh basil, chopped
- 1 (28 oz.) Hunt's Crushed Tomatoes - gluten free
- 1 (14.5 oz.) Hunt's Diced Basil, Garlic, & Oregano - gluten free
- 1 (6 oz.) Hunt's Tomato Paste - gluten free
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef
Instructions
- Brown the beef in a large saucepan over medium low heat. Drain excess fluid. Add the garlic and onion. Saute for few minutes then add the tomatoes, oregano and basil. Season with salt and pepper. Simmer for 30 minutes.
- In a large bowl, mix the flour, milk, 3 eggs, butter and ¼ teaspoon salt. Use a hand mixer on the lowest setting until smooth.
- Heat a nonstick pan over low-medium heat. Use a ladle to spoon enough flour mixture to cover the bottom of the pan (like crepes) cook for 1 minute. Use a spatula to flip and cook the other for another 30 seconds. Place the cooked pancakes on aluminum foil or parchment paper. Do not stack them. Continue cooking, makes 7 to 8 pancakes.
- Preheat oven to 350 degrees F.
- In a medium bowl, combine the ricotta cheese, 1 egg, parsley, garlic powder, parmesan cheese and 1 cup mozzarella.
- Spoon ⅓ of the sauce to the bottom of a baking pan. Spoon some of the ricotta mixture in the middle of the pancake and roll it up. Arrange them seam down on the baking sheet. Add some meat sauce on top and sprinkle mozzarella cheese, and chopped parsley. Bake for 25 minutes. Serve
