Gluten Free Manicotti Shells
- 2 c. GF flour mix (such as Jules , my fave, or Bob’s Red Mill)
- 2 c. water
- 6 eggs
- ¼ tsp. salt
- Mix all ingredients in a blender (you can also use a hand- or stand-mixer, I like the blender because you can just pour it onto the pan.) Batter should be thin. (Thinner than pancakes.)
- Lightly spray a small non-stick pan with cooking spray (the smaller the pan, the smaller the shell will be.) Heat pan over medium-high heat. Pan is ready when a drop of water placed on it sizzles.
- Pour batter onto pan, swirling pan to spread the batter out.
- When the edges start to curl up (usually 60 seconds), carefully flip crepe to finish cooking (30 to 60 seconds more.)
- Stack finished crepes on wax paper. Continue cooking until all batter is used up.
- Fill with filling.
Dairy Free Manicotti Filling
- Dairy Free Ricotta
- 2 12-oz. blocks Extra Firm Silken Tofu,
- 1 t. honey or agave nectar
- 2 t. apple cider vinegar
- 2 t. salt, plus more to taste
- 1 egg
- ¼ c. grated Italian cheese (Parmesan, Romano, Locatelli-whatever you like)
- Salt & Pepper to taste
- Chopped parsley, 1 T. fresh or 1 tsp. dry
- 2 or 3 crushed meatballs (optional)
- In a small bowl, mash the tofu with a fork or crumble with your hands.
- Mix in the remaining Ricotta ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.
- Mix egg lightly with a fork before adding to the ricotta, in a large bowl.
- Add rest of ingredients, mixing well.
Putting it all together
- In a shallow glass or ceramic casserole dish, cover the bottom with your favorite tomato sauce.
- Place one crepe on a plate or piece of waxed paper.
- Spoon the filling in a line, ¼ of the way up the crepe.
- Roll the crepe up.
- Place seam side down in the casserole dish.
- Continue until you have a single layer of manicotti. Cover with sauce.
- Bake in preheated 350 degree oven for 30 – 40 minutes.