Description
This easy Cheese Manicotti recipe features large pasta tubes stuffed with a creamy plant-based cheese and spinach filling, baked in a rich and flavorful natural tomato sauce, then topped with melty shredded plant-based mozzarella cheese. Perfect for a comforting family dinner or entertaining guests, it offers a delicious plant-based twist on a classic Italian favorite with simple ingredients and straightforward steps.
Ingredients
Pasta
- Manicotti pasta tubes, quantity as needed (typically 12 tubes for a standard dish)
Cheese Filling
- Ricotta (plant-based) cheese, 2 cups
- Shredded mozzarella (plant-based) cheese, 1 cup plus extra for topping
- Spinach (fresh or frozen), 1 to 1 1/2 cups, chopped and drained if frozen
- Salt, to taste
- Black pepper, to taste
- Nutmeg (optional), a pinch
Tomato Sauce
- Olive oil, 2 tablespoons
- Onion, 1 medium, finely chopped
- Garlic cloves, 3, minced
- Canned crushed tomatoes (natural), 28 ounces
- Vegetarian Worcestershire sauce (natural), 1 tablespoon
- Apple cider vinegar, 1 tablespoon
- Natural gelling agent, 1 teaspoon
- Salt, to taste
- Black pepper, to taste
- Fresh basil, 2 tablespoons, chopped
- Fresh parsley, 2 tablespoons, chopped
Instructions
- Prepare the Sauce: Heat olive oil in a pan over medium heat. Sauté finely chopped onions and minced garlic until fragrant and translucent. Add canned crushed tomatoes (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar, salt, and pepper. Stir well and let the sauce simmer gently. Sprinkle in the natural gelling agent to thicken slightly while maintaining a smooth texture. Cook until rich and flavorful. Remove from heat and stir in fresh chopped basil and parsley.
- Cook the Manicotti Pasta: Boil the manicotti pasta tubes according to package instructions until just al dente. Drain carefully and lay flat on a clean towel to prevent sticking while preparing the filling.
- Prepare the Filling: In a bowl, combine ricotta (plant-based) cheese with chopped spinach (if using frozen, squeeze out excess moisture). Add shredded mozzarella (plant-based) cheese and season with salt, pepper, and a pinch of nutmeg if using. Mix until creamy and smooth.
- Stuff the Manicotti Tubes: Gently fill each manicotti tube with the cheese and spinach mixture using a spoon or piping bag. Avoid overfilling to prevent tearing. Place each filled tube seam side down in a baking dish lightly coated with a few spoonfuls of tomato sauce (natural).
- Assemble and Bake: Pour remaining tomato sauce (natural) evenly over the arranged manicotti tubes. Sprinkle a generous layer of shredded mozzarella (plant-based) cheese on top. Cover with foil to retain moisture. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes until heated through and cheese is melted and bubbly.
- Serve and Enjoy: Remove from the oven and let rest for a few minutes to allow flavors to meld and the dish to firm up. Garnish with fresh basil or parsley if desired and serve warm.
Notes
- Use fresh pasta tubes if possible for better texture and flavor absorption.
- Do not overcook pasta; slightly undercooking helps maintain structure after baking.
- Drain spinach thoroughly to avoid a watery filling.
- Use a piping bag for neater filling of manicotti tubes.
- Cover dish during baking to maintain moisture and ensure cheesy melting.
- Let the dish cool slightly before slicing to hold its shape and enhance flavor melding.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: Cheese Manicotti, Plant-Based Manicotti, Italian Pasta, Comfort Food, Vegetarian Dinner, Easy Baked Pasta
