Thursday, May 8, 2008

Who needs pasta? Pasta-less Manicotti

Seriously who needs pasta??? With this you get the same flavor, it's healthier, and you aren't left with that I just ate a half a house feeling you get from the useless white carbs of pasta.


Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)

5-6 Medium Zucchini or Summer Squash, sliced thin lengthwise
4 oz. Whipped Cream Cheese
4 oz. Ricotta Cheese
1/2 teaspoon Garlic Powder
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Oregano
1/2 teaspoon Parsley Flakes
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
12 oz. Tomato Sauce (I used jarred Rao's Tomato Basil)
1/2 cup Shredded Italian Cheese (I used Parmesan & Mozzarella Blend)
Olive Oil

Grill the zucchini on the BBQ (or Foreman Grill) till bendy and tender. Cover and let sit till cool enough to handle.


Mix cream cheese and ricotta cheese together with seasonings. Pour about 1/2 of the sauce into the bottom of a Pyrex casserole dish. Spread each piece of zucchini with a tablespoon or so of filling. Roll them up like a pinwheel. Place on sauce base.


Spoon remaining sauce on each assembled zucchini roll and top with shredded cheese.


Bake at 350 for 30 minutes (covered with foil.) Remove foil for last 10 minutes of cooking.


This dish is for my OH pal Susan C. who had something similar to it at a restaurant and inspired me to come up with this dish. I hope you enjoy my rendition.

More Eggface Pasta-less Alternatives:

Shelly's Grilled Veggie Lasagna
Shelly's Pesto Chicken and Veggies
Shelly's Chicken Cacciatore with Beans

23 comments:

Emily said...

Wow, Michelle, this sounds amazing!!! Makes me hungry right now! Hrmmm...I might have to play around with this recipe and make it sometime soon (I wouldn't mind adding some meat to it). YUM!

Raphie said...

these look awesome. i'm vegetaria and can't wait to give these a try!

Anonymous said...

Wow, I'm definitely gonna make this. But I don't care for cream cheese so I will just use all ricotta. Maybe put some meat in the sauce too??

Thanks!!

Amie said...

Genius. In an Italian sort of way.

Melting Mama said...

Michelle.

Yum-o.

I've made zuke lasagna before- but this is mo' fun! :D

apa429 said...

This reminds me of eggplant rolletini. Bet this would be good made with eggplant. Will be trying this soon.

Apryl said...

Yum, these sound awesome! I'm looking forward to doing some cooking and trying out some eggface recipes this weekend! I'm going to try these and I definitely want to try some bites. Thanks for all of the recipes!

Barb Del Piano said...

OMG! I cannot believe you made this "pastaless". A definate send to the printer recipe over here! THANK YOU for all your hard work! WE COUNT ON YOU AND APPRECIATE YOU! (But no pressure....Really!!)

NY HOKE.

Donna said...

Dayum! That looks good. I'm going to have to try this. I just tried your protein oatmeal cookies! Fan-freakin'-tastick! I'm uploading my Daughter's video review right now!

Donna said...

Okay, it's really out there now... I was having some technical difficulties and some interference from a particular pre-schooler. :)

Michelle said...

Sandy in NJ, I'm sorry I accidentally deleted your comment but I slice the zucchini by hand. You can definitely use a mandoline slicer it would work great!

E said...

Michelle... Made this last night and I think it might be my new favorite. You are amazing, I wish I had your gift for creative cooking. Thanks for sharing.

kristi said...

Michelle, this is an awesome dish. I made it again this weekend, but this time I browned some turkey italian sausage and put it inside the rolls. I sent a pan of it over to my MIL...she loves zucchini and Italian food--so she should love this dish!
Thanks

Denise said...

I made this for my sister, kids, hubby etc. I used FF cream cheese, low fat ricotta, etc.
After rolling up the zuchs and cheese, I sprinkled the whole thing with browned spicy turkey sausuage and some random dollops of the cream cheese/ricotta mixture. Over this I spread a layer of marinara and the italian cheese blend.
YUMMY!!!
The rollups were pretty messy, so I think next time I will just layer it like a lasagna, maybe mix in some eggplant too
Also, I barbecued the zuch slices--WOW, awesome flavor. You didn't specify what the olive oil was for, but I assumed it was for the zuchs on the grill.
Awesome recipie!!!

MICHELMOBA said...

Hey Shelly, I made this dish a few weeks ago & forgot to comment...they were A HUGE HIT with my family. In fact, I made a seperate tray of stuffed shells for the rest of my family - and they still ate the zuchinni rolls ups first! The only thing I can suggest to all is: slice them THIN, cuz some of my THICKER slices didnt roll up that well (so I just ate them after I grilled them on my GF grill...which btw worked perfectly, since I'm in NJ and it was 30 degrees the night I decided to make this dish).

Oh, I did tweak two things (just cuz that is how I've always made my manicotti/lasagna filling): 1)added an egg & 2) added A LOT more oregeno.

Thanks for another great pasta-less suggestion! -Michelle

Vicki said...

Just want to say that this looks amazing! I'm a little under 4 weeks post-op. I've been reading through your journal and getting some ideas.
I've also found that I can imagine the foods and it keeps me from eating things I'm not allowed yet.

Dawn D. said...

I made this manicotti today and YUM!! My husband (who does not have a weight problem) and my 9 year old son LOVED it. My husband could not stop saying how delicious it is. Thanks so much Shelly, I am sooo happy making these recipes, continuing to lose weight and feeling satisfied.

truhart said...

I'm 5 days post-op and really want to try this! It sounds so yummy!

marisa said...

Gonna try this later this week!

Question for you..

Alot of the meals I eat myslef because of food allergies in our family etc. Since I can't eat much at a time, do you freeze the leftovers? Do they stay good in the fridge for awhile? Thanks!

Michelle "Shelly" said...

Hope you enjoy it.

Most of my dishes freeze fine and I do it often to make later in the week easier they may not look as pretty reheated but they taste as good :)

Mommy2Jude said...

Making this tonight for dinner. I admitedly stole a smaller piece of the zucchini fresh from the grill and ate it, WOW! It's baking now, can't wait for it to be done.

Also, I mixed some of McCormick's Garlic & Onion seasoning with basil and added it to the olice oil before I put it on the zucchini. I think I may be on to a new salad dressing as well ;-)

flyingwoman said...

Michelle.. ZOMG.

I decided this would be one of my makes this week. It took a lot longer to make than I anticipated so I was cursing a bit last night, but WOW was it worth it! I did a homemade meat sauce with it instead of canned/tinned, and did 95% FF cream cheese instead of the whipped (as well as LF ricotta) Soooo delicious.

flyingwoman said...

Thanking you again for this recipe that has become one of my favorites. Another batch just came out of the oven.

I know this is probably too much to ask, but have you ever thought about a way to approximate gnocci?