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Creamy Basil Manicotti Crepes

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!
1
25 min
TOTAL TIME
738
CALORIES
$1.46
PER SERVING
Creamy Basil Manicotti Crepes
Ingredients
10 INGREDIENTS
2 SERVINGS
Cream Cheese
2 tbsp cream cheese
Eggs
2 whole eggs
Pasta Sauce
1/4 cup pasta sauce
Egg Yolk
1 whole egg yolk
Fresh Basil
1/4 cup fresh basil
chopped
Salt
1/4 tsp salt
Shredded Mozzarella
1/2 cup shredded mozzarella
Garlic Powder
1/4 tsp garlic powder
Ricotta Cheese
1/2 cup ricotta cheese
full-fat
Butter
2 tbsp butter
Directions
CREPES
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
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.
2
In a small nonstick crepe or sauté pan, melt 1/2 tablespoon of butter over high heat. Swirl it around to cover all surfaces.
3
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.
4
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.
CHEESE FILLING
5
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.
ASSEMBLY
6
Preheat the oven to 375°F (190°C). In a small baking dish, spread a thin layer of 1/4 cup pasta sauce.
7
Fill each crepe with 2 tablespoons of the ricotta mixture and roll up. Place seam side down in the baking dish.
8
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.
Health Info
Macros
15g
CARBS
62g
FAT
35g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
LOW CARB
Contains these allergens
MILK
EGGS
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Frequently Asked Questions
Can I prepare manicotti ahead of time?
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?
Can I freeze the leftover manicotti?
How to fill the manicotti shells without making a mess?