Italian Main Dishes Recipes

Cauliflower Crust Manicotti

Cauliflower Crust Manicotti

Serves 4-6


  • 2 packages Outer Aisle Gourmet Cauliflower Sandwich Thins
  • 15 oz. container part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese, plus extra for topping
  • 1/2 cup grated parmesan cheese, plus extra for topping
  • 4 cups spinach, sautéed with avocado oil spray
  • 2 cloves garlic, minched
  • 1 egg, beaten
  • 1/2 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1 cup marinara sauce (1/2 cup to coat lasagna pan and 1/2 cup to spread on top)


  1. Preheat oven to 375 degrees.
  2. Coat lasagna pan with 1/2 cup marinara sauce.
  3. In large skillet, add spinach and spray with avocado oil spray. Sautee until wilted. Set aside.
  4. In medium bowl, add ricotta cheese, 1 cup mozzarella cheese, 1/2 cup grated parmesan cheese, garlic, egg, Italian seasoning, and salt. Mix thoroughly. Add spinach and combine into mixture.
  5. Place ricotta mixture into each cauliflower sandwich thin, evenly distributing mixture into the 12 sandwich thins.
  6. Carefully roll each sandwich thin over with the ricotta mixture and place open side face down on the lasagna pan.
  7. Spread remaining marinara sauce over each manicotti and sprinkle with a pinch of mozzarella and parmesan cheeses.
  8. Place in oven and bake for 40 minutes. Broil on high for 2 minutes.
  9. Remove from oven and let cool before serving.

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