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 9x13-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.