Gluten-Free Manicotti

I have always loved Italian food.

I blame this on my mother, as she ate loads of it when she was pregnant with me. And yes I think your pregnancy eating habits may be passed on.

Growing up I was in for spaghetti anytime.

I adore pizza (one of my P’s in P3 stands for pizza).

It goes on and on.

Plus I am currently married to an Italian. Hello, our last name is Polifroni.

Sometimes I feel like a terrible wife. Eating gluten-free. My husband never complains, but eats whatever I can. But I know he would love some pasta sometimes.

So it has been on my list to make paleo pasta for months now. And I will hopefully have it next week to share. Last week, though, we went over to our friend’s house for dinner. They’re a family with 7 kids so we definitely wanted to use our talents to give them a break and feed them a nice meal. Zach was set on Italian. It morphed from ravioli to spaghetti to manicotti. We realized ravioli x10 people would be a lot. Once Zach settled on manicotti, I was determined that I was going to eat the same thing as everyone else.

I searched and found a recipe for homemade manicotti noodles. I was a little surprised. Zach used hard round noodles, whereas all the from-scratch options looked like tortillas that you wrap up. It seemed unanimous that the tortilla like option was the only way to go.

So I converted it to gluten-free. Made a super runny batter and one large noodle. Well the batter made 4, but Zach said one would be enough for me (and of course he was right). He made the filling. Cut the noodle in half. Rolled it up. Topped it with sauce and cheese (sorry this recipe is not dairy-free, it happens sometimes. If I were to make this again I would skip the topping and look for goat cheese for the filling).

It was delicious!

What’s even better, is sharing a meal and fellowship with others. Their two-year-old daughter Mary praying before the meal almost made me cry, it was so adorable and sweet.

I hope that you enjoy this recipe, feel free to tweak the cheeses in any way you please if need be. This whole recipe would probably feed about 5 to 6 people. I froze my extra noodles with wax paper in between.

Gluten-Free Manicotti

Noodles:

  • 1 ½ cup water
  • 1 cup tapioca flour
  • ¾ cup almond flour
  • ¾ tsp salt
  • 4 eggs

Filling:

  • 2 cups Ricotta Cheese
  • 3 cups Mozzarella
  • 1/3 cup Pesto

Top/Garnish:

  • Shredded Cheese
  • 2 cups Tomato Sauce
  • Freshly chopped basil

Let’s Make it Happen:

Beat all the ingredients together in a stand-up mixer.

Heat a skillet with oil on medium/low heat. Once it is warm, pour the batter into the bottom of the skillet. Enough to cover the bottom. Cook for 2-3 minutes on one side. Gently flip it over. Cook for another 2-3 minutes. Repeat with the rest of the batter. Cool them when they’re done and then cut in half.

For the filling, brown the ground beef. Season with salt and pepper. Strain.

Mix the remaining filling ingredients in a bowl. Add the meat.

Add a spoonful of filling to each manicotti half. Wrap. Place in a baking pan. Pour the tomato sauce over the top. Optionally, sprinkle with cheese.

Bake at 350 for 20 minutes.

Cool enough to eat. Enjoy!

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