Preheat the oven to 350℉ (180℃) and grease a 13 by 9 by 2-inch baking dish with olive oil.
2 teaspoons Olive Oil
Heat a heavy medium skillet over medium heat. Add ground beef, salt, black pepper, dried minced onion, and minced garlic. Saute until the meat browns, and the garlic is fragrant (about 5 minutes). Remove from the heat, and cool.
½ pound of Ground Beef, 2 teaspoons Dried Minced Onion, ¼ teaspoon Salt, ¼ teaspoon Black Pepper, 2 Garlic Cloves
In a large bowl combine the ricotta, ½ cup of the mozzarella cheese, ¼ cup of Parmesan cheese, garlic powder, and the dried parsley. Mix together.
1 ⅓ cups Whole-Milk Ricotta Cheese, 1 ½ cups Shredded Mozzarella Cheese, ½ cup grated Parmesan, ½ teaspoon Garlic Powder, 2 teaspoons Dried Parsley
Using a slotted spoon add the cooled meat mixture into the cheese mixture and combine. Set aside.
Spoon 1 cup of the marinara sauce over the bottom of the prepared dish.
2 cups Marinara Sauce no sugar added
Fill and roll up each of the egg white wraps with about four tablespoons of the cheese-meat mixture.
Arrange the stuffed rolls in a single layer in the prepared dish and spoon the remaining 1 cup of marinara sauce over them.
2 cups Marinara Sauce no sugar added
Sprinkle the remaining 1 cup of mozzarella cheese and the remaining ¼ cup of Parmesan cheese over the top of the stuffed manicotti.
1 ½ cups Shredded Mozzarella Cheese, ½ cup grated Parmesan
Dot the entire dish with the butter pieces. Bake the manicotti uncovered until heated through for 25 to 30 minutes. Let the manicotti stand for 4 minutes and serve.
1 ½ tablespoon Butter
Notes
*All nutritional data are estimates based on the products I used.*Yield: 6 manicotti rolls, Servings:6, Serving Size: 1 roll, Net Carbs per Serving: 6g, Amounts per Serving-