Description
This easy Cheese Manicotti recipe features tender tubular pasta filled with creamy plant-based ricotta cheese and spinach, baked in a rich natural tomato sauce, and topped with melted plant-based mozzarella cheese. Perfect for a comforting Italian dinner any night of the week, it’s simple to prepare, family-friendly, and versatile for various adaptations.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 1/2 cups plant-based ricotta cheese
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt and pepper, to taste
Pasta
- 12 manicotti pasta tubes (use gluten-free if desired)
Tomato Sauce and Topping
- 3 cups rich tomato sauce (natural)
- 1 1/2 cups plant-based mozzarella cheese, shredded
- Fresh basil leaves, for garnish
Instructions
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté finely chopped onion and minced garlic until fragrant and tender. Add fresh spinach and cook until wilted. Transfer this mixture to a bowl and combine gently with plant-based ricotta cheese, vegetarian Worcestershire sauce (natural), and season with salt and pepper. Stir just enough to blend while keeping the filling light and creamy.
- Cook the Manicotti Pasta: Bring a large pot of salted water to boil. Add manicotti tubes and cook until just tender but still firm to the bite, following package instructions closely. Drain carefully and allow to cool slightly to make stuffing easier.
- Stuff the Manicotti Tubes: Using a small spoon or piping bag, fill each manicotti tube generously with the spinach and cheese filling. Place the filled tubes seam-side down in a baking dish spread with a layer of tomato sauce.
- Assemble and Bake: Pour the remaining tomato sauce evenly over the filled manicotti tubes. Sprinkle shredded plant-based mozzarella cheese liberally over the top. Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes until the sauce is bubbling and the cheese is melted and golden.
- Let It Rest Before Serving: Remove from the oven and let the dish rest for a few minutes. This helps the filling to set slightly, making it easier to serve and enjoy every bite.
Notes
- Use fresh spinach rather than frozen for brighter flavor and better texture.
- Do not overcook the manicotti pasta; it should be al dente to hold shape during stuffing and baking.
- Fill pasta tubes gently to avoid tearing and maintain an attractive presentation.
- Choose a well-seasoned, rich tomato sauce (natural) for deeper flavor contrast with the mild filling.
- Add a splash of grape juice to your tomato sauce for a subtle sweet balance that enhances the dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Cheese Manicotti, plant-based cheese, Italian dinner, vegan pasta, comfort food, gluten-free pasta
