Red Meat Allergy Friendly Dairy Free Beef & Spinach Manicotti
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Learn more →Ingredients
4 servings
For the pasta
- 12 manicotti tubes
For the filling
- 1 tbsp olive oil
- 1 lb ground beef
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried italian seasoning
- 5 oz baby spinach
- 2 cups dairy free ricotta
- 1 large egg
- 2 tbsp nutritional yeast
- ¼ tsp garlic powder
For the sauce
- 1 can (24 oz) marinara sauce
- ½ tsp dried oregano
For the topping
- 1 cup dairy free mozzarella, shredded
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the manicotti tubes for 5 minutes — they should be pliable but still quite firm (they will finish cooking in the oven). Drain, rinse under cold water, and lay flat on a lightly oiled baking sheet to prevent sticking.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef, salt, pepper, and Italian seasoning. Cook, breaking the meat into small crumbles, until no pink remains and the beef reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes.
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