Description
Cheese Manicotti is a comforting Italian-inspired dish featuring tender pasta shells filled with creamy plant-based ricotta cheese, fresh spinach, and fragrant herbs, all baked in a rich natural tomato sauce topped with melted plant-based mozzarella cheese. Perfect for cozy dinners or impressing guests, this recipe offers a delicious, plant-based alternative that is customizable, easy to prepare, and ideal for meal prep.
Ingredients
Scale
For the Pasta
- 12 manicotti pasta shells
For the Cheese Filling
- 2 cups plant-based ricotta cheese
- 1 cup fresh or frozen spinach, sautéed and well strained
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon salt
- 1 teaspoon natural gelling agent
For the Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 3 cups natural tomato sauce
- 1/4 cup fresh basil, chopped
For the Topping
- 1 cup plant-based mozzarella cheese, shredded
Optional Garnishes
- Fresh basil leaves
- Plant-based parmesan cheese, sprinkled
- Extra virgin olive oil, for drizzling
Instructions
- Prepare the Pasta Shells: Boil manicotti shells according to package instructions until al dente. Drain and let them cool slightly so they are easy to handle for filling.
- Make the Cheese Filling: In a mixing bowl, gently combine plant-based ricotta cheese, sautéed and well-drained spinach, lemon zest, chopped fresh basil and oregano, salt, and natural gelling agent until the mixture is smooth and creamy.
- Stuff the Manicotti: Using a spoon or a piping bag, carefully fill each manicotti shell with the cheese mixture, being careful not to overfill in order to prevent breaking.
- Prepare the Sauce: In a pan, heat olive oil over medium heat. Sauté minced garlic and chopped onion until fragrant and translucent. Add the natural tomato sauce and chopped fresh basil, then simmer lightly to allow the flavors to meld together.
- Assemble and Bake: Preheat oven to 375°F (190°C). Spread a layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed manicotti shells on top. Cover with remaining tomato sauce, then sprinkle with shredded plant-based mozzarella cheese. Bake until the sauce is bubbly and the cheese is golden, about 25-30 minutes.
Notes
- Do not overcook the pasta; slightly undercooked shells will finish cooking in the oven and hold their shape better.
- Ensure spinach is well strained to remove excess moisture to avoid soggy filling.
- Use fresh herbs for vibrant flavor and fragrance.
- Allow the baked dish to rest for 10 minutes before serving to let flavors settle and filling firm up.
- Using a piping bag to stuff the manicotti is faster and less messy than using a spoon.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Cheese Manicotti, Plant-Based Manicotti, Vegan Italian, Gluten-Free Pasta, Comfort Food, Baked Pasta
