Description
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!
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
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.
- Make tofu ricotta. Please refer to the instructions in that recipe, which can be found here.
- Mix together the filling. In a medium bowl, mix together the tofu ricotta, 1 cup of dairy-free mozzarella cheese, dairy-free parmesan, spinach, and flax egg.
- Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the dish.
- 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.
- Top with sauce and cheese. Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining cheese.
- 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.
- Garnish and enjoy! Top with fresh parsley or basil and dig in!
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 Cheese 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 you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Entree
- Method: Oven
- Cuisine: Italian