For years (and years and years), whenever we ventured into an Olive Garden or some similar generic Italian restaurant, I have always chosen one item off the menu.
Manicotti.
Oh, Mama — it was the only thing I loved. Creamy ricotta. Tangy marinara.
And, since it was a tube pasta, I didn’t have to worry about looking like an idiot trying to twirl spaghetti noodles around my fork.
(I prefer to avoid the appearance of idiocy if at all possible)
Then, Olive Garden removed manicotti from their menu and I mourned, and it’s been years since I’ve enjoyed that deliciousness.
It only took going grain-free and embarking on the Mushroom Makeover Challenge journey to attempt Grain Free Manicotti in my own kitchen.
Oh, Mama … WHY did I wait SO LONG?????
Using my favorite grain-free “tortillas” from Stupid Easy Paleo, I finally have a scrumptious and healthy way to eat my favorite meal. Of course, I couldn’t leave well enough alone and decided to bring a little spinach and mushrooms to the manicotti party. The result? More texture, more flavor, more nutrients, more deliciousness.
Need I say more?
- 2 tablespoons Extra Virgin Olive Oil
- 8 ounces of Sliced Cremini Mushrooms (also known as Baby Bellas)
- ¼ cup Diced White Onion
- 2 minced Garlic Cloves
- 2 cups of Baby Spinach
- 8 ounces Ricotta
- Salt and Pepper
- 6 Grain Free Crepes
- 2 cups Marinara (homemade marinara or your favorite purchased brand)
- 1 cup Shredded Mozzarella
- 4 Eggs
- 2 teaspoons Melted Butter
- 2 Tablespoons Water
- ½ cup Arrowroot Powder (tapioca or potato starch/flour will also work)
- 2 teaspoons Coconut Flour
- Pinch of salt
- Crack the eggs into a large mixing bowl and then quickly stir in the melted butter and water.
- In a separate bowl, combine the dry ingredients.
- A few tablespoons at a time, carefully add the dry ingredients to the wet ingredients, whisking until all of the dry ingredients are incorporated into a smooth batter.
- Heat a small non-stick skillet over medium heat. Add 3-4 tablespoons of the batter into the pan and IMMEDIATELY begin rolling the pan around so that the batter evenly coats the bottom of the pan.
- As the crepe cooks, it will pull away from the edges of the pan.
- Cook for 1 minute per side. Remove from the pan. Repeat the cooking steps for each each crepe. Set aside on a paper-towel lined plate.
- Heat the Extra-Virgin Olive Oil over medium-high heat. Add the sliced mushrooms and diced onion. Sauté until the onions are softened and the mushrooms' liquid has released and evaporated.
- Add the minced garlic and baby spinach. Cover with a lid and let the spinach wilt slightly -- about 1-2 minutes (the spinach will have started cooking down but not have lost all of its shape and color).
- Turn off the heat and stir the mixture together. Let cool slightly.
- While the mushroom-spinach mixture cools, place 8 ounces of ricotta into a large mixing bowl. Season with a pinch of salt and a few dashes of cracked black pepper. Stir to incorporate the seasonings into the cheese.
- Add the spinach-mushroom mixture, stirring to blend.
- To fill the crepes, place 2-3 tablespoons of the spinach-mushroom ricotta into the center of a crepe. Roll the end of the crepe toward the center, rolling it over the filling into a tube shape.
- Place the filled crepes into an 8x8 pan (9x9 will also work). Pour 2 cups of marinara over crepes and top with the shredded mozarella.
- Place into a 350 degree oven and bake for 20-30 minutes, or until the cheese has melted and the sauce is bubbly.
- Serve immediately.
