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Grain Free Spinach Manicotti

Updated: May 11, 2020

Another experimental meal meant another WIN and recipe to keep.

I had some leftover organic pasta sauce to use up so made some of my new favorite tortillas/wraps and now considered, manicotti pasta.

The manicotti "pasta" was made from:

  • ½ cup chickpea flour

  • ¼ cup tapioca starch (aka flour)

  • ½ cup plus 3 T of water

  • Seasonings as desired. I used Himalayan salt, pepper, garlic powder, basil, thyme, oregano and turmeric.

Put all ingredients in a bowl. Wisk until lumps all gone. Heat up a nonstick pan on medium heat. I needed to lightly spray my ceramic pan with a nonstick spray. Once the pan is hot, pour in about ¼ cup of the mixture and tilt the pan around until it spreads out to the size you want. It will let you know when it's done and ready to flip. I flip mine when there is no more "wetness" to them. Flip and let cook another minute or two then set them on a wire rack to cool. This recipe makes 6-8 rounds. Can be doubled for a larger quantity.


  • 3 oz of fresh mozzarella, grated

  • ½ cup of chopped baby bella mushrooms

  • ¼ cup of chopped onion

  • 1 cup chopped fresh spinach

  • seasonings of choice (I used same as in above "pasta")

Mix ingredients together and put in middle of a pasta round and roll up, Place with ends facing down in a lightly sprayed 8x8 glass dish.

Spoon the prepared pasta sauce over top and then sprinkle with a little extra filling.

Bake for 20 minutes at 350º.


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