Low-Carb Manicotti: The Motion Picture!

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Author: Jimmy Akin

Jimmy was born in Texas, grew up nominally Protestant, but at age 20 experienced a profound conversion to Christ. Planning on becoming a Protestant seminary professor, he started an intensive study of the Bible. But the more he immersed himself in Scripture the more he found to support the Catholic faith, and in 1992 he entered the Catholic Church. His conversion story, "A Triumph and a Tragedy," is published in Surprised by Truth. Besides being an author, Jimmy is the Senior Apologist at Catholic Answers, a contributing editor to Catholic Answers Magazine, and a weekly guest on "Catholic Answers Live."

9 thoughts on “Low-Carb Manicotti: The Motion Picture!”

  1. Jimmy: Interesting recipe. Have you tried any low-carb recipes featuring almond flour/meal as the starch or flour replacement? It works well for pizza crust and scones, as well as frying batter.

  2. Jimmy, I had never heard of manicotti shells but it looks like a dish with canelloni shells. Are manicotti shells and canelloni shells the same?

  5. Hrmm, for a blog, I’d hope there would be written instructions too. Interesting recipe. Have you tried any but it looks like a dish with canelloni shells.

  6. Sharon,
    Manicotti is traditionally made with ricotta cheese and a tomato sauce, while cannelloni is stuffed with a variety of meat, vegetables, cheese, etc, and can be served with either a cream or alfredo sauce, or a tomato sauce.

  7. IMHO you drove it into the ditch using cheddar. Mozzarella and parmigiano reggiano would be a better pick. 🙂

  8. De gustibus non disputandum est.
    Or, as Burger King would say, “Have it your way!” 🙂

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