Low Carb Spinach Manicotti with Ricotta Cheese and Red Sauce

Step 1

Make the crepes. They take about 20 minutes and can be made up to a week in advance.

Step 2

Prep: Measure the marinara sauce and water into a blender and blend into smooth. Butter a small rectangular or square baking dish (10x7 inch or 8x8 inch). Pour about 1/3 of the sauce into the dish and tip the dish around to distribute the sauce evenly around the bottom.

Step 3

Stack all of the crepes on top of each other and cut about 1/2-3/4 of an inch off of each opposite side, resulting in two curved sides and two straight sides. See picture.

Step 4

Mix and Fill: In a large bowl combine all of the ingredients for the manicotti filling. Taste to adjust the seasonings per your liking. Smooth the top, making it flat and even. With a knife, score the top into 8 equal wedges.

Step 5

Lay a crepe on the work surface in front of you with the straight sides to the right and the left. With a large spoon, spoon out about 1/8th of the spinach ricotta filling and place it towards the front of the crepe. Gently roll the mixture into a log that reaches from straight side to side of the crepe. Roll-up the crepe and place seam-side-down in the baking dish. Repeat the process for all of the crepes and filling. Pour the remaining marinara sauce over the crepes and top with the cheese.

Step 6

Cook: Cover with plastic wrap and cook in the microwave for 5 minutes (more or less depending on your microwave). Place under the broiler to brown the cheese if you would like. Garnish with chopped parsley or basil.

Step 7

Note: Can be made the day before and refrigerated until needed. Let it warm up on the counter for 30 minutes before cooking.