Keto Spinach And Cheese Manicotti Recipe

About this recipe

This keto-friendly spinach and cheese manicotti is a satisfying dinner option for those seeking a low-carb, vegetarian meal. Packed with creamy ricotta, spinach, and a blend of cheeses, it's baked to perfection in a rich tomato sauce.

Ingredients

• 100 g Baby Spinach
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 140 g D'Lecta Shredded Mozzarella Shredded Cheese
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 ltr Eggsential Liquid Egg Whites
• 500 g Organically Grown Small Brinjal
• 1 kg Akar Powder Salt
• 50 g On1Y Onion Powder
• 1 pc (50 g) On1Y Pepper Grinder
• 100 g Zoff Garlic Powder
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 16 g Orika Oregano

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large bowl, combine 1 cup ricotta cheese, 2 cups fresh spinach, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 2 egg whites, 2 teaspoons dried oregano, 1/2 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon pepper, and 1/4 teaspoon garlic powder. Mix until well combined.
3. 3. In a separate bowl, mix 1/2 cup grated Parmesan cheese with 1/2 cup water to create a light cheese sauce. Spread a thin layer of this mixture evenly in the bottom of an ungreased 13x9-inch baking dish.
4. 4. Stuff the uncooked brinjal shells with the ricotta mixture and arrange them over the cheese sauce in the baking dish.
5. 5. Pour the remaining cheese sauce over the stuffed shells, ensuring they are fully covered. Cover the dish with aluminum foil and refrigerate overnight.
6. 6. Remove the dish from the refrigerator 30 minutes before baking. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese evenly over the top.
7. 7. Bake the dish, uncovered, in the preheated oven for 40-45 minutes or until the cheese is melted and bubbly and the dish is heated through.
8. 8. Let the manicotti rest for 5 minutes before serving. Enjoy your keto-friendly spinach and cheese manicotti!