Daily Archives: November 24, 2009
Baked Manicotti
Check on Friday for all the recipes at Deb from Kahakai Kiitchen, who you may know better as Deb from Souper Sundays (you can send her a soup recipe as well as a pasta recipe, this week.) Thanks for hosting, despite your busy blogging and life schedules, Deb.
Each time I visit Amanda’s blog, Amanda’s Cookin’. I find a few recipes to make. This afternoon, I was fortunate enough to find tonight’s dinner, Baked Manicotti. I have never seen gluten-free manicotti but this recipes uses lasagne noodles, rolled up and voila, we have manicotti. There was a major change to be made to make this recipe kosher but eliminating the meat solved the problem.
This is my contribution to Tuesdays at the Table.
1 box gluten-free lasagne
1 (28 ounce) cans diced tomatoes (in juice)
1 tablespoons extra-virgin olive oil
1 small onion, chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon table salt
2 tablespoons dried basil
1 1/2 cups ricotta cheese
2 ounces grated parmesan cheese (about 1 cup)
4 ounces shredded mozzarella cheese (about 1 cups)
1 large eggs, lightly beaten
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons dried basil
1 package lasagna noodles
Preheat oven to 375 degrees.
Sauce:
In a large saucepan, heat the oil, onion, and pepper flakes in large saucepan over medium heat until onion is just barely starting to brown (1-2 minutes). Add tomatoes and salt; cook until sauce thickens slightly (about 15 minutes). Add basil and salt.
Filling: Combine ricotta, 1/2 cup parmesan, mozzarella, eggs, salt, pepper, and herbs. Set aside.
Assembly: Cook noodles until just pliable.
Place in single layer on clean kitchen towels.
Pour about 1 1/2 cups of sauce in the bottom of 9″ x 13″ baking dish; spread evenly.
Spread 1/4 cup cheese mixture on to the bottom 3/4 of each noodle on top of noodle, leaving top 1/4 of noodle uncovered.
Starting from the end with cheese, roll into the noodle into a tube shape and arrange in baking dish seam side down.
Top evenly with remaining sauce, covering each noodle completely.
Cover the dish with aluminum foil. Bake on the middle rack until the sauce bubbles (about 40 minutes).
Remove manicotti from the oven and adjust the oven rack to the highest position.
It should be about 6 inches from the heating element. Sprinkle remaining 1 cup parmesan cheese evenly over the manicotti.
Do not replace the foil.
Broil until cheese starts to brown. Cool 15-20 minutes before serving to allow manicotti to set.
Eat and enjoy.
Applesauce Filbert-Walnut Bread
Once again, we ran out of our gluten-free bread and sandwiches had to be made so I decided to bake two loaves of quick bread. This is one and the other is a pumpkin bread. This was very wet. As a result, I took close to a cup of filbert, ground to a meal, and threw it in the mixing bowl
Applesauce Filbert-Walnut Bread 
Ingredients:
- 1 cup sugar
- 1 cup applesauce
- 1/4 cup vegetable oil
- 3 egg whites
- 3 tablespoons Rice Dream
- 2 cups gluten – free flour mixture (not store-bought mix)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped walnuts
- 3/4 cup filbert crumbs
Method:
- In a large mixing bowl combine sugar, applesauce, oil, egg whites, and milk; mix until well blended.
- Into another bowl, sift flour, soda, baking powder, salt, and spices.
- Stir into the first mixture until well blended; stir in chopped pecans or walnuts.
- Spread batter in a greased and floured 9x5x3-inch loaf pan.
- Bake at 350° for 60 minutes, or until a wooden pick inserted in center comes out clean.
