Ingredients
For the “Pasta” Shells:
- 4 large eggs
- 4 oz cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
For the Filling:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
For the Sauce:
- 1 1/2 cups marinara sauce (sugar-free)
- 1/2 cup shredded mozzarella cheese for topping
Instructions
1. Prepare the “Pasta” Shells:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a blender, combine eggs, cream cheese, Parmesan cheese, Italian seasoning, and garlic powder. Blend until smooth.
- Pour the batter onto the baking sheet, spreading it into a thin, even layer.
- Bake for 8-10 minutes until set but not browned. Let cool slightly, then cut into 4×6-inch rectangles (or to your desired size for manicotti shells).
2. Make the Filling:
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, salt, pepper, garlic powder, and Italian seasoning. Mix until smooth and creamy.
3. Assemble the Manicotti:
- Spread 1/4 cup of marinara sauce on the bottom of a baking dish.
- Spoon the filling onto each “pasta” rectangle and roll them up carefully. Place seam-side down in the baking dish.
- Pour the remaining marinara sauce over the rolls, then sprinkle with mozzarella cheese.
4. Bake:
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
5. Serve:
- Let the manicotti cool for a few minutes before serving. Garnish with fresh basil or parsley, if desired.
