Description
This easy Three Cheese Manicotti recipe offers a comforting and rich Italian-inspired pasta dish featuring a creamy blend of three plant-based cheeses, fresh spinach, and a vibrant natural tomato sauce. Ready in under an hour, it is perfect for family dinners or entertaining, delivering warmth and satisfaction with every bite.
Ingredients
Scale
Pasta
- 12 manicotti pasta shells (pre-cooked or no-boil)
Cheese Filling
- 1 cup plant-based ricotta-style cheese
- 1 cup plant-based mozzarella-style cheese
- 1/2 cup plant-based parmesan-style cheese
- 1 cup fresh or frozen spinach, chopped and drained
- Salt, to taste
- Black pepper, to taste
Tomato Sauce (Natural)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes (natural)
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried basil (or fresh)
- 1 teaspoon dried oregano (or fresh)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon natural gelling agent
Topping
- 1/2 cup plant-based mozzarella-style cheese, shredded
Optional Garnishes
- Fresh basil leaves
- Chopped parsley
- Sprinkle of plant-based parmesan-style cheese
Instructions
- Prepare the Tomato Sauce (Natural): Heat olive oil in a saucepan over medium heat. Add the finely chopped onions and sauté until translucent. Add the minced garlic and cook until fragrant. Pour in the crushed tomatoes, then stir in apple cider vinegar, basil, oregano, salt, and pepper. Let the sauce simmer gently, stirring occasionally. Add the natural gelling agent and continue simmering until the sauce thickens to your preferred consistency.
- Make the Cheese Filling: In a large mixing bowl, combine plant-based ricotta-style, mozzarella-style, and parmesan-style cheeses. Gently fold in the chopped fresh or thawed spinach, ensuring it is well drained before adding. Season the mixture with salt and pepper, mixing until smooth and creamy with evenly distributed spinach.
- Stuff the Manicotti Shells: Carefully fill each manicotti shell using a small spoon or piping bag with the cheese and spinach mixture. Be generous but avoid overfilling to prevent the shells from breaking. Place each filled shell in a baking dish that has a thin layer of the tomato sauce on the bottom.
- Assemble and Bake: Pour the remaining tomato sauce evenly over the stuffed shells to cover them completely. Sprinkle the shredded plant-based mozzarella-style cheese over the top. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 to 35 minutes. Remove the foil for the last 10 minutes to allow the cheese topping to brown lightly.
Notes
- Avoid overfilling the shells to prevent splitting during baking.
- Squeeze out excess moisture from spinach before adding to the filling to keep it creamy without becoming runny.
- Simmer the sauce slowly to develop richer flavors.
- Use plenty of tomato sauce to keep the pasta moist and flavorful.
- Allow the baked manicotti to rest a few minutes before serving for easier slicing and plating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1-2 stuffed manicotti shells)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: plant-based, three cheese, manicotti, Italian, vegan, creamy pasta, tomato sauce (natural), spinach, comfort food
