Homemade Gluten-Free Manicotti with Easy Crepe Shells

Name: Homemade Gluten-Free Manicotti with Easy Crepe Shells
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: American, Italian
Ingredients: 2 ½ cups all purpose gluten-free flour ((Cup4Cup gluten-free flour recommended)); 1 teaspoon salt; 6 large eggs; 3 cups water; 3 tablespoons olive oil; 1 medium onion (chopped); 4 cloves garlic (minced); (2) 28 ounce cans whole peeled tomatoes (finely chopped and juice reserved); 6 ounce can tomato paste; 2 teaspoons light brown sugar; ⅛ teaspoon pepper; ¼ cup chopped fresh basil (or 1 tsp dried added with tomatoes); 3 large eggs; ½ teaspoon salt; 2 pounds whole milk ricotta cheese; ½ cup freshly grated parmesan cheese; ⅓ cup finely chopped parsley; 16 ounces mozzarella cheese blocks (each block cut into ten ¼-inch strips lengthwise)

17 steps

Prep:1hCook:45min

Baked gluten-free manicotti includes an easy and delicious option for GF pasta shells. Tender gluten-free crepe noodles (crespelle), holds an ultra creamy ricotta filling baked with a rich tomato sauce. This authentic, from-scratch recipe tastes identically to the one my Italian family was raised on. Read on to discover easy make-ahead tips or other gluten-free substitutes for manicotti noodles.

Updated at: Thu, 21 Nov 2024 12:25:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories562.5 kcal (28%)

Total Fat33.1 g (47%)

Carbs44.8 g (17%)

Sugars7.8 g (9%)

Protein27.6 g (55%)

Sodium1008.2 mg (50%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2 ½ cupsall purpose gluten-free flour

Cup4Cup gluten-free flour recommended

1 teaspoonsalt

6eggs

large

3 cupswater

3 tablespoonsolive oil

2 x 28 ouncewhole peeled tomatoes

cans, finely chopped and juice reserved

6 ouncecan tomato paste

2 teaspoonslight brown sugar

½ teaspoonsalt

2 poundswhole milk ricotta cheese

½ cupparmesan cheese

freshly grated

⅓ cupparsley

finely chopped

16 ouncesmozzarella cheese

blocks, each block cut into ten 1/4-inch strips lengthwise

Instructions

Step 1

In a large bowl whisk together the gluten-free flour and salt. In a separate bowl whisk together the eggs first and then whisk in the water until well combined.

Step 2

Make a well in the dry ingredients. Slowly pour the egg / water mixture inti the well, whisking constantly. Gradually add more liquid while whisking more of the dry ingredients into the well.

Step 3

Whisk vigorously to remove lumps. At this point you could also use an immersion blender to smooth out the batter.

Step 4

Let the mixture sit while your crepe pan or a 10-inch nonstick skillet preheats. Heat over medium low heat for 5 minutes.

Step 5

Drizzle about ½ teaspoon vegetable oil in the skillet and then wipe with a paper towel so the pan has a thin film of oil. Pour ¼ cup batter into the pan. Using a rubber spatula, evenly cover the bottom of the pan with the batter. Cook, without moving, until the top surface is opaque and mostly cooked, about 20-30 seconds.

Step 6

Gently release the edges with a spatula and flip to cook the other side until both sides are cooked, about 20 seconds longer. Slide onto a wire cooling rack. Repeatthe cooking process, re-greasing the pan as necessary. Makes 20 manicotti crepes. (It is okay if the crepes are ridged and not smooth on one side. This side will contain the filling and won't be visible)

Step 7

As the crepes cool, stack with small strips of wax paper between them. Set aside to proceed with recipe. Alternatively, wrap securely with plastic wrap and store at room temperature for several hours, refrigerate up to 1 day, or freeze for later use.

Sauce

Step 8

Heat a medium saucepan over medium heat. Add the oil to heat and then stir in the onion. Saute for about 5 minutes, or until tender. Add the garlic and cook for 30 seconds longer.

Step 9

To quickly chop the tomatoes place the juice and tomatoes in a food processor and pulse 3-4 times so it is a chunky sauce. Otherwise, squeeze excess juice from tomatoes into the can, remove to chop. Add the juice and tomatoes to the onion mixture.

Step 10

With the tomatoes, stir in the tomato paste, brown sugar, salt, and pepper. Bring to a boil, uncovered. Lower the heat to a simmer and cook, uncovered, for 30 minutes. Stir in fresh basil and remove from heat.

Filling

Step 11

While the sauce is simmering, prepare the ricotta filling. In a large bowl whisk the eggs with salt. Stir in the ricotta, parmesan, and parsley. If not using immediately, cover and store in the refrigerator.

Assembly and Baking

Step 12

Preheat the oven to 350℉. Take two 9x13-inch baking pans. Spread 1 cup of sauce at the bottom of each pan and set aside.

Step 13

Place a crepe on your work surface, ridged and uneven side face up. Add a strip of mozzarella in the middle and then top with 3 tablespoons ricotta filling. Roll to enclose the filling.

Step 14

Place the manicotti, seam side down, in the baking dish. You will have 2 rows of 5 manicotti in each pan. (See image in post.)

Step 15

Once all the manicotti has been rolled, spread 1 ½ cups sauce over the top. Reserve extra sauce for serving.

Step 16

Cover the pans securely with foil. Bake for 35-45 minutes, or until bubbly and hot throughout. Serve with extra sauce and parmesan.

Step 17

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