Name: Creamy Basil Manicotti Crepes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 eggs; 2 tablespoons cream cheese; 1/4 cup pasta sauce; 1 egg yolk; 1/4 cup chopped fresh basil; 1/4 teaspoon salt; 1/2 cup shredded mozzarella; 1/4 teaspoon garlic powder; 1/2 cup full-fat ricotta cheese; 2 tablespoons butter

Manicotti Dish

My manicotti pasta always breaks. How can I avoid this?

How can I prevent my manicotti from becoming dry?

What other fillings I can use in manicotti?

Do I need to cook the spinach before stuffing it into the manicotti tubes?

Should the marinara sauce be heated before adding to manicotti?

Why is ricotta cheese often used in manicotti filling?

How to prevent cheese from burning while baking manicotti?

How to fill the manicotti shells without making a mess?

Enjoy tender basil-infused crepes filled with a rich ricotta mixture and topped with mozzarella and pasta sauce. This easy, low carb meal is both creamy and gooey – ready to impress with just 5.8 net carbs!

Milk

Eggs

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Low Carb

gram

eggs

Cheese

cream cheese

Pasta Sauces

milliliter

pasta sauce

Fresh Vegetables

fresh basil

Seasonings

salt

part skim shredded mozzarella cheese

garlic powder

ricotta cheese

Butter & Margarine

butter

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Copper

Vitamin D

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

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Creamy Basil Manicotti Crepes

Dairy

Pasta, Sauces, Grain

Produce

Baking Goods

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In a blender, combine 2 eggs, 2 tablespoons cream cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Blend on high until smooth.

In a small nonstick crepe or sauté pan, melt 1/2 tablespoon of butter over high heat. Swirl it around to cover all surfaces.

Pour 1/4 cup of the egg mixture into the pan, tilting to form a thin layer that covers the bottom. Cook until the top is set and shiny.

Carefully remove the crepe and set on a plate. Repeat until all crepes are made, using 1/2 tablespoon of butter for each crepe. You should have around 4 crepes.

In a bowl, mix 1/2 cup ricotta cheese with 1 egg yolk. Stir in 1/4 cup chopped fresh basil and 1/4 teaspoon salt.

Preheat the oven to 375°F (190°C). In a small baking dish, spread a thin layer of 1/4 cup pasta sauce.

Fill each crepe with 2 tablespoons of the ricotta mixture and roll up. Place seam side down in the baking dish.

Cover with the remaining pasta sauce and top with 1/2 cup shredded mozzarella. Bake for about 15 minutes, or until heated through and cheese is melted.

Creamy Basil Manicotti Crepes

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