Crepe-Based Manicotti (Gf, Nf, Lc) Recipe

Name: Crepe-Based Manicotti (Gf, Nf, Lc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork, pepper, and onion filling; 5 half savory crepes (see recipe elsewhere); 2 cups marinara/red sauce (see recipe elsewhere); 0.5 pounds ground Italian sausage; 1 sweet onion, finely diced; 1 red bell pepper, finely diced; 2 tablespoons finely diced garlic; 5 ounces mixed shredded Italian cheese or shredded mozzarella; 2.5 ounces shaved parmigiano reggiano cheese; 1 teaspoon fennel seeds; 1 teaspoon oregano leaves; cheese filling; 5 half savory crepes (see recipe elsewhere); 2 cups marinara/red sauce (see recipe elsewhere); 1.5 cups fresh ricotta cheese; 8 ounces shredded Italian cheese mixture; 1 egg; 1/2 teaspoon ground white pepper; 5 ounces shredded mozzarella; 2.5 ounces shaved parmigiano reggiano cheese

Servings: persons

Pork, pepper, and onion filling
5 half savory crepes (see recipe elsewhere)
2 cups marinara/red sauce (see recipe elsewhere)
0.5 pounds ground Italian sausage
1 sweet onion, finely diced
1 red bell pepper, finely diced
2 tablespoons finely diced garlic
5 ounces mixed shredded Italian cheese or shredded mozzarella
2.5 ounces shaved parmigiano reggiano cheese
1 teaspoon fennel seeds
1 teaspoon oregano leaves
cheese filling
5 half savory crepes (see recipe elsewhere)
2 cups marinara/red sauce (see recipe elsewhere)
1.5 cups fresh ricotta cheese
8 ounces shredded Italian cheese mixture
1 egg
1/2 teaspoon ground white pepper
5 ounces shredded mozzarella
2.5 ounces shaved parmigiano reggiano cheese

1
caramelize the onions in oil, about halfway done, add the peppers
2
near the end, add the garlic to lightly brown; remove and reserve
3
brown the pork in a little oil until it is crumbled well; add back the pepper and onion mixture to heat and blend, about 10 minutes
4
near the end, add the fennel seeds and the oregano, remove to a fine strainer propped on a bowl to drain the excess liquid
5
line a 9x9 pan with the sauce
6
spoon out 1/5 of the pork mixture onto one of the crepe halves and roll it carefully but tightly, and place it seam-side down in the pan; repeat
7
top the rolled and stuff crepes with small amount of the sauce from the pan, then top with the cheeses
8
bake at 375F for 20-25 minutes
9
blend the filling ingredients (ricotta, egg, pepper, Italian cheese mixture)
10
line a 9x9 pan with the sauce
11
spoon out 1/5 of the cheese mixture onto one of the crepe halves and roll it carefully but tightly, and place it seam-side down in the pan; repeat
12
top the rolled and stuff crepes with small amount of the sauce from the pan, then top with the cheeses
13
bake at 375F for 20-25 minutes

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pork, pepper, and onion filling, 5 half savory crepes (see recipe elsewhere), 2 cups marinara/red sauce (see recipe elsewhere), 0.5 pounds ground Italian sausage, and more.

Yes, Crepe-Based Manicotti (Gf, Nf, Lc) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crepe-Based Manicotti (Gf, Nf, Lc)

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