Stuffed Manicotti
Serving size: 4
Prep Time: 15
Cook time: 50
FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, nut, nightshades
Ingredients:
4 cups of sauce (we recommend Nomato Sauce)
1 7ounce GF manicotti noodles
16oz vegan ricotta
4oz vegan Parmesan
1 egg beaten
2tbsp dry parsley
8oz vegan mozzarella (split up)
Instructions:
Preheat oven to 375 degrees
Boil noodles for 3 min then remove with slotted spoon into ice bath
In a large bowl combine ricotta, Parmesan,egg, parsley, and half the mozzarella
Add to piping/pastry bag
Fill the noodles, making sure not to overfill
Spread half the sauce on the bottom of a 9x13 baking dish
Add the stuffed manicotti and cover with sauce and mozzarella
Cover with foil and bake for 50 minutes or until cheese is melted
Story Behind the Recipe
Once The Chef saw that there were gluten free manicotti he knew he had to make stuffed manicotti. Such a special treat for anyone who's gluten free and dairy free.
If you're allergic to nightshades or just tomatoes in general, the link to the recipe is above in the ingredients just click on "Nightshade Free Nomato Sauce". All in all, together the two recipes take quite a while and are a lot of work to be honest, but if you split them up then it's not too bad. Make the Nomato sauce one day and the rest of this recipe another day. Good news is the Nomato recipe makes a large amount so you'll have at least two batches worth of sauce one of which you can store for later. You can store in the freezer or jar it.
Such a heavenly taste and special experience. It's well worth the effort. To be warned, it's not the most beautiful dish to look at and it comes out pink, but the taste is what matters. Own the look as we have and carry on the name of Pink Manicotti! Everyone will be intrigued by the name.
Leave a review when you're done! Click the start on the left of the screen to begin! Happy Eating!
