Description
This easy Cheese Manicotti recipe features tender pasta shells stuffed with a creamy plant-based ricotta and spinach filling, topped with a rich homemade natural tomato sauce and melted plant-based mozzarella cheese. Perfect for a comforting, flavorful Italian dinner that is simple to prepare, customizable, and ideal for family meals or entertaining guests.
Ingredients
Scale
For the Filling
- 12 manicotti shells
- 2 cups plant-based ricotta cheese
- 1 cup fresh or frozen spinach, chopped
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon garlic powder (natural)
- 1 teaspoon onion powder (natural)
- Salt and pepper, to taste
For the Tomato Sauce
- 2 tablespoons olive oil
- 28 ounces crushed tomatoes (natural)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- 1 teaspoon natural gelling agent
For Assembly
- 1 cup grated plant-based mozzarella cheese
Instructions
- Prepare the filling: In a mixing bowl, combine the plant-based ricotta cheese, chopped spinach, vegetarian Worcestershire sauce (natural), garlic powder (natural), onion powder (natural), salt, and pepper. Mix thoroughly until the mixture is smooth and well combined.
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add manicotti shells and cook according to the package instructions until al dente. Drain carefully and place the shells on a tray to cool slightly to avoid breaking.
- Make the tomato sauce: Heat olive oil in a skillet over medium heat. Add crushed tomatoes (natural), fresh basil, parsley, salt, and pepper. Stir in the natural gelling agent and let the sauce simmer gently for about 15 minutes, until it thickens slightly and the flavors meld.
- Fill the manicotti: Using a small spoon or piping bag, carefully fill each manicotti shell with the prepared plant-based ricotta and spinach filling, ensuring the shells do not break.
- Assemble and bake: Preheat the oven to 350°F (175°C). Spread a layer of tomato sauce on the bottom of a baking dish. Arrange the filled manicotti shells on top. Cover with the remaining tomato sauce and sprinkle the grated plant-based mozzarella cheese evenly over the top. Bake for 25 to 30 minutes until the sauce is bubbly and the cheese is golden.
Notes
- Use fresh spinach for better texture and flavor when possible.
- Do not skip adding a base layer of tomato sauce to prevent the pasta from drying out during baking.
- Filling the shells with a piping bag helps to stuff them neatly and quickly.
- Simmer the sauce gently to bring out richer tomato flavor.
- Allow the baked manicotti to rest for 10 minutes before serving to let the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Cheese Manicotti, plant-based ricotta, vegan Italian pasta, baked pasta recipe, gluten-free pasta, plant-based cheese, spinach pasta
