Taste of Italy: Weeknight Manicotti Recipe (Gluten-Free)

✨A cozy, crowd-pleasing classic made just a little lighter and better-for-you.

This recipe video was such a joy to film—and not just because it’s one of my family’s most-loved dinners. I also had the perfect excuse to wear the dreamiest hand-block printed apron from @cottonprintclub 💙 Each piece is handmade in Texas and full of charm—I’ve been swooning over their pretty textiles and had to show this one off!

As for the manicotti itself, I’ve been tweaking this recipe for years to make it just a bit more nutritious without losing any of the nostalgic, cozy flavor. It’s gluten-free, high in protein, and full of savory goodness. The best part? It makes enough to freeze for future you. (Trust me—future you will thank present you.)

Here’s how to make it:

Taste of Italy: Weeknight Manicotti (Gluten-Free)

I’ve been tweaking this recipe for years to make it just a bit more nutritious without losing any of the nostalgic, cozy flavor. It’s gluten-free, high in protein, and full of savory goodness. The best part? It makes enough to freeze for future you. (Trust me—future you will thank present you.)

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Main Course

Cuisine: Italian

Ingredients Method Video Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium onion coarsely chopped
• ½ lb lean ground turkey
• 2 cups mushrooms roughly chopped
• Salt + freshly ground black pepper
• 1 box gluten-free manicotti
• 2 cups cottage cheese (low fat)
• 3 cups shredded mozzarella (low fat) divided
• 1 cup grated Parmesan
• 4-6 cloves garlic minced
• ½ cup fresh parsley finely chopped
• 1 cup fresh spinach chopped
• 3 cups marinara sauce

Method

 

1. Sauté onion in olive oil until starting to caramelize, then add turkey, cook until done. Stir in mushrooms, salt & pepper. Cook 2-3 minutes, till mushrooms are tender. Set aside to cool.
2. Boil water with a little salt and oil, and cook manicotti. Set aside to cool.
3. In a separate bowl, mix together cottage cheese, 2 cups mozzarella, Parmesan, garlic, parsley, spinach, and the cooled turkey mixture.
4. Stuff the filling into cooked GF manicotti shells. Spread sauce in a baking dish, layer in the stuffed shells, pour more sauce over the top, sprinkle with the remaining mozzarella.
5. Bake covered at 350°F for 30–35 minutes, then uncover to brown the top a bit. Serve hot and enjoy. 🍝

Video

https://www.instagram.com/cupcakeandcarryon/reel/DKkryuJJNS4/

Notes

(It makes a lot, so I freeze half of the stuffed manicotti shells in a pan for later, and also freeze the filling that didn’t fit. Then I can just boil a half box of shells and have a third dinner from one prep!)

Whether you’re feeding a crowd or just want something cozy and satisfying on a Tuesday night, this dish is always a hit. And honestly, slipping into a cute apron makes it all feel a little more special. 💙

Let me know if you try it—I’d love to hear what you think!Whether you’re feeding a crowd or just want something cozy and satisfying on a Tuesday night, this dish is always a hit. And honestly, slipping into a cute apron makes it all feel a little more special. 💙

Let me know if you try it—I’d love to hear what you think!