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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 thatโs hearty, flavorful, and perfect for sharing with loved ones. You won’t regret adding it to your Christmas menu.
Ingredients Youโll Need
- Manicotti shells:ย 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.ย
- 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:ย In addition to the tofu ricotta, you’ll need vegan mozzarella cheese shreds andย vegan parmesan cheese. Homemade or store-bought works well.ย
- 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
How to Make Vegan Manicotti
- Prepare the flax egg. โCombine 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. โCover the filled manicotti with the remainder of the marinara sauce and top with the remaining marinara sauce.
- Bake. โCover 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!
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.
โFrequently 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.
Make Ahead Instructions
If youโre 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 youโre ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed.
More Baked Vegan Pasta Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
PrintEasy Vegan Manicotti Recipe
- Total Time: 1 hour
- Yield: 6-8 servings
- Diet: Vegan
Description
This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy veganย cheese,ย then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!
Ingredients
- 14 manicotti noodles
- 1 Tofu Ricotta Recipeย
- 3 cups dairy-free mozzarella cheese, divided
- ยฝ 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)ย
- Fresh basil and/or parsley, for garnish
Equipment
Instructions
- Preheat oven. Set oven to 350 degrees F.
- Prepare flax egg. Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix and set aside.ย
- Make tofu ricotta.ย Please refer to the instructions in that recipe, which can be found here.ย
- Mix togetherย the filling. In a medium bowl, mix together the tofu ricotta,ย 1 cup of dairy-free mozzarella cheese, dairy-free parmesan, spinach, and flax egg.ย
- Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the dish.ย
- Pipe in the filling. Add the filling we prepared in step 4 to a pipping bag with a wide tip. Fill each manicotti noodle with the ricotta mixture and lay them horizontally in the baking dish.ย
- Top with sauce and cheese. Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining cheese.ย
- Bake. Cover and pop in the oven for 30 minutes. Remove the cover and continue baking for another 10-15 minutes or until the cheese is bubbly and melted.ย
- Garnish and enjoy! Top with fresh parsley or basil and dig in!ย
Notes
- Storage: Once baked, leftover manicotti can be stored in an airtight container in the refrigerator for up to five days.
- Make-Ahead Instructions: You can make the Tofu Ricotta Cheeseย up to 3 days in advance and the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through step 6, then cover tightly with foil. Store the uncooked manicotti in the fridge until youโre ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed.ย
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Entree
- Method: Oven
- Cuisine: Italian
Do you precook the manicotti shells first before filling them? Recipe didnโt say. Thank you! Recipe looks very tasty, canโt wait to try this out!
No need to precook the shells ๐