Macadamia Manicotti Marinara (from Hallelujah Acres)
So the first meal I ever cooked for my husband, Steve, was manicotti – lots of cheese, meat, and white pasta. This is the healthiest manicotti I know and soooo yummy. Steve hummed the whole time he ate – which is a great complement from him.
Macadamia Nut Ricotta:
- 2 Cups pre-soaked macadamia nuts
- 2 tsp Mellow White Miso
- 4 cloves garlic, minced
- 4-5 medium zucchini
- 1 TBSP fresh basil
- 1 TBSP fresh oregano
- 1 TBSP onion powder
- 1 Cup shredded spinach
- 1/2 tsp sea salt
Put nuts through Green Star or Champion (grind first in blender). Measure out one cup of resulting nut butter and place in food processor with rest of ingredients. Process until smooth. Transfer mixture to a bowl and stir in spinach. (I used pine nuts soaked for 1 hour if you can, instead of the macadamia since I don’t have the juicer yet.)
- 2 1/2 cups tomatoes, chopped
- 1/2 cup sun-dried tomatoes, soaked
- 2 TBSP extra virgin olive oil
- 2-3 dates, pitted, soaked
- 1 clove garlic, minced
- 2 tsp dried oregano
- 2 tsp dired basil
- 1 tsp sea salt
Blend in blender or food processor until smooth.
Method 1: Using 4-5 medium zucchini and mandolin, slice zucchini into very thick strips about 6 inches long. Take 3 strips and overlap them, making a wider sheet to work with. It should be approximately 3 x 6 inches. Make as many as you can until you use up the zucchini strips. Spoon 2-3 TBSP of the ricotta onto the zucchini slices and roll-up. You may have to use toothpicks to hold roll-ups. In a casserole (e.g. 9×12 Pyrex), place roll-ups and pour sauce over the rolls. Can be placed into the dehydrator to warm for about an hour if there is time.
Method 2: (my easy way) slice the zucchini into thin coins, spread the ricotta on zucchini and top with another slice to make a sandwich, then pour the marinara on top.
I halved this and it was enough for 4 people, with a side salad. I really hope you try this. You will enjoy!