Gluten-Free Manicotti


Baked gluten-free manicotti includes an easy and delicious option for GF pasta shells. Tender gluten-free crepe noodles (crespelle), holds an ultra creamy ricotta filling baked with a rich tomato sauce."

– Mamagourmand


GF Flour  | Eggs Olive Oil | Onion Garlic | Peeled Tomatoes Brown Sugar | Basil Ricotta Cheese Parmesan Cheese Mozzerella Cheese Blocks

Begin by making the crepe pasta shells. In a large bowl whisk together the dry ingredients. Then create a well and add in the wet ingredients and whisk together.

Let's Make It!

Spread the batter in a nonstick skillet. Then Cook until a little wet batter shows on top. Flip and finish cooking, then stack on a cooling rack.

Combine all of the filling ingredients together in a large bowl and set aside.

Spread some sauce along the bottom of a baking pan. Then lay a crepe out and add in a strip of mozzarella and filling before folding over to make a roll, then place in the baking dish.

Spread the remaining sauce on top, cover and bake for around 40 minutes. Serve and enjoy!

Can I Make This Ahead Of Time?

Put together the recipe, cool, cover securely and store up to 24 hours before baking. Freeze up to 2 months. Thaw 24 hours before baking in the refrigerator. Set at room temp for 1 hour, then bake according to directions.

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