Low FODMAP Manicotti with Kale

Name: Low FODMAP Manicotti with Kale
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: European, Mediterranean, Italian
Ingredients: 7- ounce (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

Instructions

Prep:20minCook:55min

Low FODMAP gluten-free manicotti shells stuffed with low FODMAP ricotta, mozzarella, Parmesan and chopped baby kale for added color and nutrition.Low FODMAP Serving Size Info: Serves 4 to 6 if using low FODMAP ricotta

Updated at: Mon, 09 Dec 2024 08:34:31 GMT