Name: Easy Vegan Manicotti Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 14 manicotti noodles; 1 Tofu Ricotta Recipe; 3 cups dairy-free mozzarella cheese, divided; ½ cup dairy-free parmesan; 1 cup spinach chopped; 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water); 24 oz of marinara sauce (storebought or homemade); Fresh basil and/or parsley, for garnish; Large pot; Colander; Small mixing bowl; Medium mixing bowl; 9×13-inch baking dish; Piping bag; Foil

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This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!

Growing up in an Italian household meant it was basically guaranteed a beautiful pasta bake was the star of Cristmas dinner. And since adopting a plant-based diet over a decade ago, that has not changed!

Over the years we have shared 50+ Vegan Pasta Recipes and many classic bakes like Vegan Stuffed Shells, Baked Ziti, and our all-time favorite Vegan Lasagna.

This year we’re excited to add another option for your holiday tables: The Best Vegan Manicotti! This dish takes everything we love about a classic Italian pasta bake and adds a plant-based twist that’s hearty, flavorful, and perfect for sharing with loved ones. You won’t regret adding it to your Christmas menu.

dairy-free mozzarella, spinach, marinara, manicotti noodles, dairy-free parmesan, flaxseed meal, basil, dairy-free ricotta

Ingredients You’ll Need

Manicotti shells: Most store-bought manicotti are egg-free and naturally vegan, but always check the box ingredients. For this vegan pasta bake, you’ll need 14 shells.
Tofu ricotta: We highly recommend using our Homemade Tofu Ricotta in this recipe, but if you need to use store-bought, you’ll need about 2 cups.
Vegan cheese: In addition to the tofu ricotta, you’ll need vegan mozzarella cheese shreds and vegan parmesan cheese. Homemade or store-bought works well.
Spinach: Fresh spinach is best because you won’t need to worry about excess water in your manicotti filling.
Flax egg: Helps to bind the cheese filling together, similar to a traditional egg.
Marinara sauce: Any store-bought or homemade marinara sauce of choice works here. Our Roasted Butternut Squash and Tomato Sauce would also be great!

Equipment Needed

adding water to a small cup of flaxseed meal

How to Make Vegan Manicotti

Prepare the flax egg. Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix together and set aside.
Make the vegan ricotta cheese. Add the tofu ricotta (make this in advance!) and dairy-free parmesan, spinach, flax egg, and 1 cup of vegan mozzarella cheese shreds to a medium-sized mixing bowl.
Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the baking dish.
Pipe the cheese into the manicotti. Add the ricotta filling to a piping bag with a wide tip. Fill each manicotti shell with the ricotta mixture and lay them horizontally in the baking dish. It can be helpful to pipe the manicotti from both sides to make sure it is evenly filled.
Top with cheese and marinara. Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining marinara sauce.
Bake. Cover the baking dish tightly with foil, then bake for 30 minutes. After 30 minutes, remove the cover and continue baking for another 10 minutes or until the cheese is bubbly and melted.
Enjoy. Garnish with fresh basil or fresh parsley, and enjoy!

tray of baked manicotti after being baked, garnished with fresh basil

Serving Suggestions

Freshly baked manicotti is a hearty main dish that pairs well with simple sides, like our Vegan Caesar Salad, Vegan Garlic Bread, or Vegan Focaccia.

If you’re serving manicotti as your Christmas dinner, make sure to browse our Top 50 Vegan Christmas Recipes for additional holiday sides that you may enjoy.

Frequently Asked Questions

I don’t have a pastry bag. What else can I use to fill the manicotti?

A ziplock bag is the next best thing! Fill a large ziplock bag with the cheese filling, seal it tightly, then snip off one of the bottom corner with kitchen scissors.

Can I make this baked pasta gluten-free?

If you are able to find gluten-free manicotti, yes! Aside from the pasta shells, the remainder of the ingredients in the recipe are naturally gluten-free.

Can I use frozen spinach?

Yes, but make sure to thaw and drain the excess moisture before adding it to the cheese mixture. This will keep the filling from being watery and seeping out of the manicotti shells.

How long will this pasta bake keep?

Once baked, leftover manicotti will keep in an airtight container for up to 5 days in the refrigerator.

close up of baked manicotti with fresh basil

Make Ahead Instructions

If you’re planning to serve this vegan manicotti for the holidays, prepping it ahead of time can make your day much smoother and stress-free. For starters, you can make the Tofu Ricotta Cheese up to 3 days in advance.

You can also prepare the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through recipe step 6, then cover tightly with foil.

Store the uncooked manicotti in the fridge until you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed.

vegan baked manicotti topped with fresh basil on a plate

More Baked Vegan Pasta Recipes You May Enjoy:

Dinner