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.
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.