Fennel

Crepe-based Manicotti (GF, NF, LC)

by:
February 21, 2017
4
1 Ratings
Crepe-based Manicotti (GF, NF, LC)
Photo by Brian Coppola
  • Makes 10
Author Notes

The savory crepes (listed elsewhere in my recipes) can be used as pasta substitutes for filling and making manicotti, or also for lasagna noodles. I make them large and then cut them. I am including two fillings here. Nothing too revolutionary - and nothing different from my days before being diagnosed with diabetes. Once again, as long as you watch the other ingredients (e.g. no modified food starch), these are super-easy to make in a gluten-free, nut-free, and low-carb manner. —Brian Coppola

What You'll Need
Ingredients
  • Pork, pepper, and onion filling
  • 5 half savory crepes (see recipe elsewhere)
  • 2 cups marinara/red sauce (see recipe elsewhere)
  • 0.5 pounds ground Italian sausage
  • 1 sweet onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 tablespoons finely diced garlic
  • 5 ounces mixed shredded Italian cheese or shredded mozzarella
  • 2.5 ounces shaved parmigiano reggiano cheese
  • 1 teaspoon fennel seeds
  • 1 teaspoon oregano leaves
  • cheese filling
  • 5 half savory crepes (see recipe elsewhere)
  • 2 cups marinara/red sauce (see recipe elsewhere)
  • 1.5 cups fresh ricotta cheese
  • 8 ounces shredded Italian cheese mixture
  • 1 egg
  • 1/2 teaspoon ground white pepper
  • 5 ounces shredded mozzarella
  • 2.5 ounces shaved parmigiano reggiano cheese
Directions
  1. Pork, pepper, and onion filling
  2. caramelize the onions in oil, about halfway done, add the peppers
  3. near the end, add the garlic to lightly brown; remove and reserve
  4. brown the pork in a little oil until it is crumbled well; add back the pepper and onion mixture to heat and blend, about 10 minutes
  5. near the end, add the fennel seeds and the oregano, remove to a fine strainer propped on a bowl to drain the excess liquid
  6. line a 9x9 pan with the sauce
  7. spoon out 1/5 of the pork mixture onto one of the crepe halves and roll it carefully but tightly, and place it seam-side down in the pan; repeat
  8. top the rolled and stuff crepes with small amount of the sauce from the pan, then top with the cheeses
  9. bake at 375F for 20-25 minutes
  1. cheese filling
  2. blend the filling ingredients (ricotta, egg, pepper, Italian cheese mixture)
  3. line a 9x9 pan with the sauce
  4. spoon out 1/5 of the cheese mixture onto one of the crepe halves and roll it carefully but tightly, and place it seam-side down in the pan; repeat
  5. top the rolled and stuff crepes with small amount of the sauce from the pan, then top with the cheeses
  6. bake at 375F for 20-25 minutes
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