Gluten Free Manicotti
Recipes
Baked Manicotti with Gluten Free Manicotti Noodles
Ingredients
For the Sauce:
- 1 ½ 18-ounce jars of jovial Crushed Tomatoes
- ½ small onion, sliced in half
- 3 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- ½ teaspoon fine sea salt
For the Pasta:
- 16 ounces ricotta cheese
- 4 ounces grated Parmigiano- reggiano cheese
- 1 large egg, beaten
- 3 tablespoons parsley, minced
- ½ teaspoon fine sea salt
- 1 box jovial Gluten Free Brown Rice Manicotti
- 4 ounces of shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F.
- In a medium saucepan, combine tomatoes, onion, oil and salt. Cook on medium-low heat for 20 minutes.
- Remove sauce from the heat and discard the onion.
- Bring 4 quarts of water to a boil. Add the manicotti. Cook for 4 minutes only. Remove the manicotti with a slotted spoon.
- In a large bowl, combine ricotta, parmigiano- reggiano, egg, parsley and salt.
- Add filling to a pastry bag. Cut a hole in the bottom, 1/2-inch in diameter. Pipe the filling in the manicotti, but do not over fill.
- Add half of the tomato sauce to the bottom of a 9 x 13- inch baking dish. Arrange the filled pasta two noodles wide then top with remaining sauce. Evenly top with the mozzarella cheese.
- Cover the dish with foil. Bake for 40 minutes. Uncover, bake for 10 minutes until the cheese has lightly browned.
