Stuffed Manicotti

(Hungry Julie) #1

My husband loves comfort food and so I went on a hunt for a decent replacement for stuffed shells, he really just love the filling to be honest but it needed a good transport from plate to mouth.

You will need:

1 Recipe of fail-proof crepes.

6 eggs
6 oz of cream cheese, softened
1/3 cup of grated Parmesan
1 1/2 tbsp coconut flour
A pinch of guar gum or arrowroot (I literally mean a pinch)

Use a good blender to pulse this all together, nobody like lumpy crepes.
For a guide on making crepes, try this video: How-To-Crepes

Now that you have made a decent stack of crepes, let’s make the filling. (It’s okay if you ruined a couple and ate them)


1 lb hot italian sausage, fried and minced (Can be omitted for vegetarian reason!)
8 oz fresh spinach, steamed and cooled (You can use frozen but drain the water like your life depends on it)
1 1/4 cup of ricotta cheese (Check all the brand, pick the one with the lower carbs, low fat usually has less in this case)
6 oz Italian Mix cheese or straight up grated mozzarella
1 egg
pepper, parsley, basil, oregano and a pinch of nutmeg (I did not add salt because of the sausage)


Oven at 350F
Pour 1/2 jar of Rao pasta sauce at the bottom of your oven-proof dish (Any sauce is good but this one is the best!)
Fill every crepes with a bit of the filling, roll them and line them side by side in the dish. (I stuffed mine full to the rim)
Spread more sauce on top, top with fresh mozzarella and Parmesan, bake for 25 minutes.


What a great idea! I use these crepes all he time with a cottage cheese filling and baked in cream sauce. Never thought of using them for a tomato-y dish. My husband will love it :slight_smile: