Go Back
–+ servings
close up on vegan manicotti topped with vegan mozzarella in a white baking dish.
Print Recipe
5 stars (2 ratings)

Vegan Manicotti

Vegan Manicotti is a cheesy pasta dish the whole family will love! It’s stuffed with creamy vegan ricotta cheese, covered with marinara sauce and vegan mozzarella cheese, and then baked until it’s gooey and bubbly.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Italian-inspired
Servings: 10 shells (5-7 servings)
Calories: 286kcal
Author: Nora Taylor

Ingredients

Vegan Ricotta

  • 1 cup raw cashews or slivered almonds
  • 14.5 ounce firm tofu drained
  • 1/4 cup nutritional yeast
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons salt
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon dried oregano
  • water as needed

The Rest

  • 8 ounce box manicotti shells
  • 3 cups marinara sauce
  • 2 cups vegan mozzarella homemade or store bought
US Customary - Metric

Instructions

  • Prepare - Preheat the oven to 350 degrees F and get out a 9x13 inch casserole dish.
  • Make the ricotta - Add the cashews to a food processor and process until fine and crumbly. Now break the tofu into chunks (no need to press it first) and add it to the food processor, along with the nutritional yeast, lemon juice, salt, basil and oregano. Pulse until well combined. If it seems too thick and dry, add a few tablespoons of water at a time until creamy and smooth. Set aside.
  • Boil the manicotti - Bring a large pot of salted water to a boil. Cook the manicotti shells for 6 minutes. They will only be partially cooked and will cook further in the oven. Drain well and rinse with cold water.
  • Pipe the filling - Transfer the ricotta to a large pastry bag or ziplock type bag. Cut of a 3/4 inch corner of the bag and pipe the filling into both ends of the manicotti shells until completely full.
  • Assemble and bake - Spread 3/4 cup of the marinara evenly on the bottom of the baking dish. Transfer the stuffed manicotti shells to the baking dish. Pour the rest of the sauce over the manicotti. Sprinkle the cheese on top (or drop the homemade mozzarella in spoonfuls). Cover the dish tightly with foil and bake for 35 minutes. Uncover, and bake for 10-15 minutes more, and then broil for a few minutes so the cheese melts and browns, if desired. Serve warm.

Notes

  1. You can assemble this and refrigerate for 2 days in advance, or freeze for later. If you freeze it, let it thaw overnight in the refrigerator before baking.
  2. Leftovers will keep for about 3 days in the refrigerator and can also be frozen. Simply reheat in the microwave or oven until warm.
  3. For gluten free, use gluten free manicotti shells.

Nutrition

Serving: 1manicotti shell | Calories: 286kcal | Carbohydrates: 32g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 750mg | Potassium: 385mg | Fiber: 4g | Sugar: 4g | Vitamin A: 322IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 3mg