dLife feature photo

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

EatingWell's Manicotti
Source: Eating Well



Rating:
Prep Time: 60 minutes
Cook Time: 80 minutes
Difficulty: Difficult

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

Crespelle
0 cup  cold water
0 1/2 tsp  salt

Filling & Sauce
0 1/2 tsp  salt
Directions
  1. To make crespelle: Whisk egg whites in a medium bowl until frothy. Add water and salt; whisk until blended. Gradually whisk in whole-wheat and all-purpose flours until the batter is smooth.
  2. Heat a seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Rub it with a paper towel dipped in a little oil before cooking each crepe. Ladle 2 tablespoons batter into the pan and tilt to coat the bottom evenly. (The crespella should be thin; if the batter is too thick, stir in 1 to 2 tablespoons more water.) Cook until the underside is light golden, 15 to 30 seconds. Turn over and cook until the second side is golden, about 15 seconds longer. Slide the crespella onto a plate. Repeat with the remaining batter, stacking the crespelle as they are cooked. (You should have about 18 crespelle.) Cover them loosely with plastic wrap and set aside.
  3. To make filling and assemble manicotti: Preheat oven to 350°F. Whisk eggs in a medium bowl until frothy. Add ricotta, breadcrumbs, parsley and salt and mix well.
  4. Stir basil into tomato sauce. Spread about 2 tablespoons of the tomato sauce in each of two 9-by-13-inch or similar large, shallow baking dishes. Spread 2 tablespoons of filling down the center of each crespella; roll up and arrange in a row in the baking dishes. Spoon the rest of the tomato sauce over the filled crespelle. Bake until the sauce is bubbling, 20 to 25 minutes. Sprinkle with Parmesan cheese and serve.

Sign in or Join dLife now to help keep track of your favorite recipes and foods.

dLife Weekly Poll

Would you be willing to try the "smart" contact lens that is currently in development talks between Google and Novartis?