Low FODMAP Manicotti with Kale
Low FODMAP Manicotti with Kale is just like the classic, comfort-food stuffed pasta recipe, but with kale added for nutrition & uses lactose-free ricotta!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Piping bag
- Cheesecloth
- Instant-read thermometer
- Kitchen scale
- Oven
- Stove
- Pot
- Colander
- Skillet
- Mixing bowl
- Whisk
- Baking dish
- Aluminum foil
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 7 ounces (198 g) box low FODMAP gluten-free manicotti shells, (such as Jovial)
- 2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased product)
- ¼ cup (16 g) chopped scallions, (green parts only)
- 3 ounces (85 g) baby kale, (chopped)
- 2 large eggs
- 15 ounces (425 g) low FODMAP ricotta
- 2/3 cup (65 g) grated Parmesan cheese
- 2 ounces (55 g) mozzarella, (shredded)
- ¼ cup (8 g) finely chopped flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
- Pastry bag; ( I use disposable)
- 3 cups (720 ml) low FODMAP marinara or tomato sauce, (such as our Quick Tomato Sauce)
- 8 ounces (225 g) mozzarella, (shredded)
- ¼ cup (25 g) grated Parmesan cheese
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