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 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!
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!
Find the full printable recipe here: Easy Vegan Manicotti
