- 4 Plain Cali'flour Flatbreads
- 1 c ricotta cheese
- 1 c shredded mozzarella cheese
- ½ c artichokes, drained and chopped
- 1 c fresh spinach, (chopped, steamed and water removed)
- 1 garlic clove minced
- 1 t Italian seasoning
- 1 T fresh parsley chopped
- 1 T fresh basil chopped
- Kosher salt
- Fresh ground pepper
- 1 c marinara sauce
Preheat oven to 400. Bake Cali’flour Flatbreads for 8-10 minutes on baking sheet or screen lined with parchment paper. Pre-bake will allow flatbreads to be pliable to roll.
In a large bowl combine ricotta, ¾ cup of mozzarella, artichoke hearts, spinach, garlic, Italian seasoning, and parsley. Mix well and divide into four.
Prime the base of a small baking dish with half of the marinara sauce; set aside.
On the work surface in front of you, lay one warm flatbread down and add ¼ of the filling on edge of the flatbread. Gently roll the manicotti up and place seam-side-down in the baking dish. Repeat this process to fill all four. Cover with remaining marinara sauce and mozzarella cheese. Reduce heat to 350. Place in oven to warm through and melt cheese (5-10 minutes). Remove from oven and garnish with basil. Serve and enjoy!