Description
Three Cheese Manicotti is a comforting, easy-to-make dinner featuring creamy plant-based cheeses and a rich natural tomato sauce. This family-friendly dish blends satisfying textures and vibrant flavors, perfect for any weeknight or cozy gathering.
Ingredients
Scale
Pasta and Cheeses
- 12 manicotti pasta shells
- 1 cup ricotta (plant-based)
- 1 cup shredded mozzarella (plant-based)
- 1/2 cup grated parmesan (plant-based)
Vegetables and Aromatics
- 2 cups fresh or frozen spinach
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
Sauce and Seasonings
- 3 cups tomato sauce (natural)
- 2 tablespoons olive oil
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Natural gelling agent (as needed for filling texture)
Optional Toppings
- Extra shredded mozzarella (plant-based) for topping
- Extra grated parmesan (plant-based) for topping
Instructions
- Prepare the filling: Sauté minced garlic and chopped onion in olive oil over medium heat until fragrant and translucent. Add fresh or frozen spinach and cook until wilted. In a large bowl, combine the ricotta (plant-based), shredded mozzarella (plant-based), grated parmesan (plant-based), cooked spinach, and natural gelling agent. Mix until smooth and creamy. Season with salt, pepper, and fresh parsley and basil.
- Cook the manicotti shells: Boil the manicotti shells according to package instructions until al dente. Drain carefully and rinse under cool water to stop cooking. Place shells on a clean towel to dry.
- Make the tomato sauce: In a pan, heat olive oil and sauté additional garlic and onion if desired. Stir in the tomato sauce (natural), vegetarian Worcestershire sauce, and apple cider vinegar. Let simmer gently, stirring occasionally, to develop rich flavors.
- Stuff and assemble the manicotti: Use a small spoon or piping bag to fill each manicotti shell with the cheese and spinach mixture. Spread a layer of tomato sauce on the bottom of a baking dish. Arrange filled shells in the dish and spoon remaining sauce over the top. Sprinkle extra shredded mozzarella (plant-based) and grated parmesan (plant-based) on top.
- Bake until bubbly: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Remove the foil during the last 10 minutes to brown the cheese topping. Let the dish rest for a few minutes before serving to set.
Notes
- Do not overcook pasta; keep shells al dente to avoid breakage during baking.
- Use fresh herbs for brightness and aroma.
- Avoid overfilling shells to prevent bursting in the oven.
- Layer tomato sauce under shells to keep pasta moist and prevent sticking.
- Allow dish to rest before serving for firmer texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 manicotti shells)
- Calories: 380
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Three Cheese Manicotti, plant-based cheese, vegetarian pasta, tomato sauce, comfort food
