Description
Three Cheese Manicotti is a comforting and creamy plant-based Italian dish featuring tender manicotti shells stuffed with a luscious blend of plant-based ricotta, mozzarella, and parmesan cheeses, fresh spinach, and herbs, baked in a savory natural tomato sauce enhanced with vegetarian Worcestershire sauce and fresh basil. This quick and wholesome meal is perfect for weeknight dinners and family-friendly enjoyment.
Ingredients
Scale
Pasta
- 12 manicotti shells
Cheese Filling
- 1 cup plant-based ricotta cheese
- 1 cup plant-based mozzarella cheese, shredded
- 1/2 cup plant-based parmesan cheese, grated
- 1 cup fresh spinach, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon natural gelling agent (such as pectin or agar)
Sauce
- 3 cups natural tomato sauce
- 1 tablespoon vegetarian Worcestershire sauce
- 1/4 cup fresh basil, chopped
- Optional: 1/4 cup smoked turkey bacon, crumbled
Garnishes and Sides
- Fresh basil leaves, for garnish
- Chopped parsley, for garnish
- Grape juice reduction, for drizzle (optional)
- Mixed green salad with lemon vinaigrette (for serving)
- Garlic roasted asparagus or sautéed green beans with smoked turkey bacon (for serving)
Instructions
- Prepare the Manicotti Shells: Boil the manicotti shells in salted water for 6-8 minutes until just al dente. Drain carefully and lay them flat on a clean towel to prevent sticking.
- Make the Cheese Filling: In a bowl, combine plant-based ricotta, mozzarella, and parmesan cheeses with finely chopped fresh spinach, minced garlic, salt, pepper, and natural gelling agent. Mix thoroughly until creamy and smooth.
- Stuff the Manicotti Tubes: Using a piping bag or spoon, gently fill each manicotti shell with the cheese mixture. Avoid overfilling to ensure the shells hold together during baking.
- Prepare the Sauce: Warm the natural tomato sauce in a pan, adding vegetarian Worcestershire sauce and fresh chopped basil. Stir in crumbled smoked turkey bacon if desired. Spread a layer of this sauce evenly on the bottom of a baking dish.
- Assemble and Bake: Place the filled manicotti shells in the sauce, cover with remaining sauce, and sprinkle additional plant-based mozzarella cheese on top. Bake at 350°F (175°C) for 30-35 minutes until sauce is bubbly and cheese is golden.
Notes
- Use room temperature cheese for a smoother filling consistency.
- Do not overcook the pasta to prevent shells from breaking while stuffing.
- Simmer tomato sauce if too watery to thicken and intensify flavor.
- Let the manicotti rest 5-10 minutes after baking for easier slicing.
- Fresh basil and parsley add superior aroma and flavor compared to dried herbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: plant-based manicotti, three cheese pasta, vegan Italian recipe, creamy pasta bake, vegetarian dinner
