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Vegan Manicotti

Creamy vegan ricotta fills tender manicotti shells baked in savory pasta sauce for a comforting plant-based dinner.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 40 minutes
Servings: 4 servings

Ingredients

  • 12 shells manicotti shells
  • 2 cups vegan ricotta cheese drained if watery
  • 1 1/2 cups vegan shredded mozzarella cheese divided (1 cup + 1/2 cup)
  • 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

Instructions

  • Preheat the oven to 350°F (175°C).
  • Place the manicotti shells in a large bowl and cover with very hot water; soak about 30 minutes until softened, stirring gently halfway through.
  • While shells soak, drain any excess liquid from the vegan ricotta.
  • In a mixing bowl, combine the drained vegan ricotta, 1 cup of the shredded mozzarella, Italian seasoning, vegan Parmesan, chopped spinach, chopped basil, cornstarch, salt, and black pepper; stir until evenly blended.
  • Lightly spray a 9×13-inch baking dish with nonstick spray and spread half of the pasta sauce in an even layer on the bottom.
  • Transfer the cheese mixture to a piping bag or a zip-top bag with a snipped corner and pipe about 1/3 cup of filling into each softened manicotti shell, then arrange the filled shells seam-side down in the prepared dish on top of the sauce.
  • Pour the remaining pasta sauce over the filled shells and sprinkle the remaining 1/2 cup of shredded mozzarella evenly on top.
  • Cover the dish with aluminum foil and bake for 45 minutes.
  • Remove from the oven and let rest 10 minutes, then garnish with additional fresh basil if desired and serve.

Equipment

  • Large Bowl
  • 9x13 inch Baking Dish
  • Aluminum Foil
  • piping bag (or zip-top bag)
  • Spoon or Spatula

Notes

  • Soaking time softens the shells for easier filling.
  • Drain excess liquid from vegan ricotta to prevent a watery filling.
  • Use a piping bag or snipped zip-top bag to fill shells neatly.
  • Allow the dish to rest before serving so sauces set slightly.