Turn your kitchen into an Italian restaurant with this delicious Vegan Manicotti recipe, sure to please with its “cheesy” goodness.
Thanks to the abundance of vegan products at the grocery store these days, you never need to feel like you’re missing out if you don’t eat animal products. This recipe for vegan manicotti will transport you to Italy in ways you could only dream about. Oozing with “cheesy” goodness, it is sure to please even the pickiest eaters in your family. Not only is it an ideal dinner for any day of the week, but it is also an excellent dish for feeding a crowd.
One of the best aspects about making this recipe is that you don’t need to pre-boil the manicotti shells. Instead, you soak them in hot water for 30 minutes to soften them. Also, the water will cool during that time so that you’re not handling steaming hot shells. I love a good cooking hack, and this is one trick I wish I knew years ago!
Another tip? I recommend filling the manicotti shells from both sides rather than trying to pipe the filling all the way through. It seems much easier to me that way. Also, make sure to use plenty of sauce, as that helps cook the pasta shells. You can use any store-bought pasta sauce you prefer or try our delicious Tomato Sauce Recipe, which pairs exceptionally well with this meal. Mangia!
Take this dish to the next level with roasted vegetables
I love vegan manicotti, but I love roasted vegetable manicotti even more. Not only is this a great way to use leftover roasted vegetables from a previous meal, but it’s also a sneaky way to get kids to eat more veggies. They may not even notice until the end of the meal. I recommend using diced eggplant, zucchini, yellow squash, red and yellow bell peppers, onions, and mushrooms (such as cremini, button, or baby bella).
To roast, add the diced vegetables to a bowl, drizzle them with olive oil, and season with salt and pepper. Toss them together, transfer to a foil- or parchment-lined baking sheet, and roast at 350˚F for 30 minutes, stirring the veggies halfway through cooking. Let the vegetables cool to room temperature before mixing them into the vegan cheese filling.
How do I store leftovers?
Vegan manicotti is a great dish to make and store. After letting it cool to room temperature, refrigerate the leftovers in an airtight container for 4-5 days. Alternatively, you can freeze it for up to 3 months in a freezer-safe container or bag. I recommend freezing individual portions for easy take-to-work lunches. Defrost the frozen manicotti overnight in the refrigerator before reheating in the microwave or oven. You can also reheat it from frozen in a preheated 350°F oven for 45 minutes.
Serving suggestions
Pasta and salad go well together, so starting your meal with a nice Vegan Caesar Salad is perfect. This Mushroom Soup Without Cream or Italian Vegetable Soup are other excellent starters for your vegan manicotti dinner. Don’t forget the Crostini to mop up all that tomatoey sauce. Add a side of Roasted Green Beans, Steamed Broccoli, or Garlic Brussels Sprouts, and you have the makings of a wonderful, fully vegan meal.
Ingredients
- 12 manicotti shells
- 2 cups vegan ricotta cheese
- 1 1/2 cups vegan shredded mozzarella cheese divided
- 1/2 teaspoon Italian seasoning
- 2/3 cup vegan Parmesan cheese
- 3/4 cup fresh baby spinach chopped
- 3 tablespoons fresh basil chopped, plus more for garnish
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 ounces pasta sauce
Instructions
- Preheat the oven to 350°F.
- Soak the manicotti shells in a large bowl of hot water for about 30 minutes to soften. Stir gently halfway through. Meanwhile, drain any excess liquid from the vegan ricotta cheese.
- In a bowl, combine the drained vegan ricotta, 1 cup of the vegan mozzarella, Italian seasoning, vegan Parmesan, chopped spinach, basil, cornstarch, salt, and pepper. Mix until well blended.
- Spray a 9×13-inch baking dish lightly with nonstick spray. Pour half of the pasta sauce evenly onto the bottom of the baking dish.
- Transfer the vegan cheese mixture to a piping bag (or zip-top bag with a snipped corner) and fill each softened manicotti shell with 1/3 cup of the mixture. Then place each shell in the dish on top of the sauce.
- After all shells are filled, pour the remaining pasta sauce over them and sprinkle the remaining 1/2 cup of vegan mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove from the oven and let it rest for 10 minutes before garnishing with fresh basil, if using, and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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