Vegan Manicotti

There’s something about a tray of warm, cheesy pasta that feels like a hug you can slice. This Vegan Manicotti is creamy, comforting, and surprisingly simple to assemble. It blends a lush vegan ricotta base with tender spinach, bright basil, and two kinds of melty vegan cheeses, all tucked into manicotti shells and baked in a fragrant tomato sauce. Whether you’re making this for a weeknight dinner or a cozy weekend supper, the finished dish has that classic Italian-home-cooking appeal—without dairy—so everyone at the table can dive in.

Why you’ll love this Vegan Manicotti

This recipe is a winner because it balances ease and flavor. You don’t need to fuss over complex techniques; the filling comes together quickly in a bowl, the shells are filled with a simple spoon-and-squeeze method, and the oven does the rest. Two types of vegan cheese—ricotta-style and shredded mozzarella—give creamy body and melty stretch, while vegan Parmesan adds a salty, savory finish. Fresh spinach and basil brighten the richness so it never feels heavy. Serve with a green salad and garlic bread for a complete meal.

Ingredients

• 12 manicotti shells
• 2 cups vegan ricotta cheese
• 1 1/2 cups vegan shredded mozzarella cheese, divided
• 1/2 teaspoon Italian seasoning
• 2/3 cup vegan Parmesan cheese
• 3/4 cup fresh baby spinach, chopped
• 3 tablespoons fresh basil, chopped, plus more for garnish
• 5 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 16 ounces pasta sauce

Equipment

• Large pot for boiling pasta
• Large bowl for mixing filling
• Small baking dish (approximately 9×13 inches works well)
• Spoon or piping bag for filling shells
• Aluminum foil

Prep and timeline

Active time: about 25 minutes. Total time: about 50–60 minutes, including baking. Most of the time is hands-off while the manicotti bakes and the flavors meld.

Step-by-step Instructions

Follow these clear, sequential steps to make the best possible Vegan Manicotti. The instructions adhere to the ingredient amounts above and keep the process straightforward.

1. Preheat and prepare dish.

   Preheat your oven to 350°F (175°C). Lightly oil or spray the inside of a 9×13-inch baking dish so the pasta sauce and manicotti won’t stick.

2. Cook the manicotti shells.

   Bring a large pot of salted water to a boil. Add the 12 manicotti shells and cook until they are just al dente—usually 1–2 minutes less than the package directions—so they hold their shape when filled. Drain gently and rinse briefly under cool water to stop cooking and prevent sticking. Set the shells on a clean towel or baking sheet to dry a little before filling.

3. Make the cheese and spinach filling.

   In a large mixing bowl, combine 2 cups vegan ricotta cheese, 1/2 teaspoon Italian seasoning, 2/3 cup vegan Parmesan cheese, 3/4 cup chopped fresh baby spinach, 3 tablespoons chopped fresh basil, 5 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly with a spoon or rubber spatula until the cornstarch is fully incorporated and the mixture is smooth and even. Taste and adjust the seasoning if needed.

4. Stir in half the shredded mozzarella.

   Fold 3/4 cup of the 1 1/2 cups vegan shredded mozzarella into the ricotta-spinach mixture. Reserve the remaining 3/4 cup shredded mozzarella for topping the baked dish later.

5. Prepare the sauce base in the baking dish.

   Pour the entire 16 ounces of pasta sauce into the bottom of the prepared baking dish. Spread it into an even layer so each manicotti will sit on sauce and pick up flavor while baking.

6. Fill the manicotti shells.

   Use a spoon, small spatula, or a piping bag fitted with a wide tip to fill each manicotti shell with the ricotta mixture. Hold each shell gently and spoon the filling into one end, letting the filling push through to fill the center completely. Fill all 12 shells evenly. If the filling is thick, a piping bag or a quart-sized freezer bag with a corner snipped off makes this faster and cleaner.

7. Arrange the filled shells in the dish.

   Place the filled manicotti shells seam-side down in a single layer over the sauce in the baking dish. Arrange them snugly but without crowding so heat circulates around each shell during baking.

8. Top with remaining sauce and cheese.

   Spoon any remaining pasta sauce over the manicotti so each shell is lightly covered. Sprinkle the remaining 3/4 cup vegan shredded mozzarella and the 2/3 cup vegan Parmesan evenly across the top.

9. Cover and bake.

   Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes, which allows the filling to heat through and the sauce to bubble up. After 30 minutes, remove the foil and bake for an additional 10–15 minutes to let the top cheese melt and become lightly golden.

10. Rest and garnish.

    Once baked, remove the dish from the oven and let it rest for about 5–10 minutes. This helps the filling set slightly so the manicotti slices hold together when plated. Garnish with additional chopped fresh basil before serving for a bright, herbal finish.

Tips for success

• Do not overcook the manicotti shells in the boiling water—al dente texture prevents splitting when you fill them.
• If your vegan ricotta is very wet, gently press it in a fine mesh strainer or line a sieve with cheesecloth and let excess liquid drain for a few minutes. This keeps the filling from becoming runny.
• Use a piping bag to fill shells for a neater, faster approach. If you don’t have one, a small spoon and a steady hand will work fine.
• Feel free to swap the spinach for chopped kale or add sautéed mushrooms for extra depth of flavor.

Make-ahead and storage

You can assemble the filled manicotti and cover it with foil, then refrigerate for up to 24 hours before baking. If you refrigerate, you may need to add 5–10 minutes to the covered baking time. Leftovers keep well in an airtight container for 3–4 days in the refrigerator. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through.

Serving ideas

Serve slices of this Vegan Manicotti with a crisp green salad dressed in lemon vinaigrette and some toasted garlic bread. A simple roasted vegetable platter pairs nicely as well. For a special touch, sprinkle extra chopped basil and a little more vegan Parmesan at the table.

Flavor variations

Want to tweak the filling? Try stirring in a tablespoon of nutritional yeast for a cheesier punch, or add 1/4 teaspoon red pepper flakes for a subtle heat. For an herby twist, mix in 1 tablespoon of chopped fresh oregano or thyme with the basil.

Why the cornstarch?

The 5 tablespoons of cornstarch help stabilize the filling so it becomes pleasantly sliceable after baking. It prevents excess moisture from making the filling runny and contributes a smooth, creamy texture once the filling sets in the oven.

Final notes

This Vegan Manicotti is comfort food at its most satisfying—rich, cheesy, and built around simple pantry staples. The recipe scales well if you’re feeding a crowd: double the ingredients and use a larger baking dish or two standard-sized dishes. It’s one of those dishes that feels indulgent but comes together without fuss, making it perfect for both weeknights and occasions when you want to serve family-style pasta that everyone can enjoy.

Enjoy baking, and don’t forget the extra basil on top for a fresh, fragrant finish.