I had planned on making my gluten free lasagna roll-ups for dinner, but gluten free lasagna noodles are hard to find in southern Delaware, so I had to improvise. That’s when I stumbled across these gluten free manicotti shells from Jovial at my local Walmart. I just love happy accidents like this! These manicotti shells are AMAZING! After you boil them for 4 minutes, they are still firm enough to stand and stuff, and then they continue cooking in the oven and come out perfectly tender!
You could stuff these with whatever you want to create your perfect meal! If you follow a vegetarian diet, leave out the ground turkey in this recipe, and you’ll have the perfect vegetarian pasta dinner! I have to admit, the flavors in this dish work together beautifully to make you feel like you’re eating in a fine Italian restaurant. Light some candles, dim the lights, and decorate your table with your finest dinnerware to create the perfect atmosphere for date night at home. You’re sure to wow your guests with this elegant dinner. Pair it with a salad to create a feast for the whole family to enjoy!
I will say, these manicottis take some extra effort on your part, and you may even feel a little frustrated while you’re trying to pipe the filling into the shells, especially when the spinach gets stuck. But the payoff in the end when you sit down to eat and your family begins to rave about the magnificent flavor explosion you have just created, will help you take pride in all the extra work you put in!
To pipe the mixture into the shells, use a gallon-sized ziplock bag. Place the filling in the bag and snip about 1/2 inch off one of the corners. Stand the manicotti shells on end on a plate and fill them one at a time by placing the snipped corner into the shell and gently squeezing the filling in until the entire shell has been filled. Warning: your hands are going to get messy! Prepare a 9×13 baking dish by adding 2 cups marinara to the bottom of it. Once you get the shells filled, add them to the baking dish and then top with the remaining marinara. Cover with foil and bake at 425 for about 20 minutes. Sprinkle with a little parmesan to garnish and enjoy this delectable meal!
Gluten Free Manicotti
- 2 medium skillets
- 9×13 baking dish
- large mixing bowl
- gallon ziplock bag & scissors
- 1 pound 93% lean ground turkey
- 1/2 tbsp garlic salt
- 5 ounces spinach
- 15 ounces part skim ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 box Jovial gluten free manicotti
- 32 ounces Rao's marinara
- Preheat oven to 375 degrees
- In a large pot, bring water to a boil and add in manicotti shells, boil for 4 minutes, drain, and set aside
- Add ground turkey and garlic salt to a skillet and cook on medium high heat until cooked through, set aside
- In a separate medium skillet, spray with oil and add spinach, cook on medium heat until spinach has wilted, and set aside
- In a large mixing bowl, add ricotta, parmesan, garlic powder, salt, pepper, cooked spinach, and cooked ground turkey, and stir to combine
- Add mixture to a gallon ziplock bag and snip off about 1/2 inch of one corner
- Stand cooked manicotti shells on end on a plate and pipe mixture into them
- Prepare a 9×13 baking dish by adding 2 cups of marinara to coat the bottom
- Lay the stuffed manicotti shells in the baking dish and pour the remaining 2 cups of sauce over the top
- Cover the baking dish with foil and place in the oven for 20 minutes at 375 degrees
- After 20 minutes, the manicotti will be cooked through, uncover, and serve!