Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basicall…
Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basically feels like a warm hug on a plate. It’s the perfect meal for fall or…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend. If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.
If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe. It’s comfort food at its finest.
This spinach lasagna recipe requires some effort, as all lasagnas do. That said, it comes together beautifully and is 100 percent worth your while. No-boil noodles save time and effort—have you ever tried working with floppy, sticky, freshly-boiled lasagna noodles? No need to struggle for this recipe.
If you’re new to making lasagnas, this is a great recipe to start with. It’s a bit easier than my veggie lasagna, which is my other go-to recipe! This one is essentially my spinach artichoke lasagna without the artichoke. It’s so delicious that it deserves the spotlight.
I hadn’t planned to spend most of the fall to date making skillets upon skillets of baked, gooey, decadent macaroni and cheese, though given the state of things right now, perhaps this steady dose of comfort food was some unintended bril…
I hadn’t planned to spend most of the fall to date making skillets upon skillets of baked, gooey, decadent macaroni and cheese, though given the state of things right now, perhaps this steady dose of comfort food was some unintended brilliance on my part. But mostly it started because we had baked mac and cheese from The Smith one night. My kids fought over the last scrapings from the pan and I reminded them — I honestly don’t even think they realize it sometimes — that I could make it for them, too. And so the next night, I pulled up my trusty Martha’s mac-and-cheese, a forever SK and internet favorite, and it immediately …irked me. Start with cooked pasta? Warm the milk for the bechamel? So many pans, so many bowls, so many steps. On a Tuesday, no less. It felt unacceptable.
This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!
This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!
Growing up in an Italian household meant it was basically guaranteed a beautiful pasta bake was the star of Cristmas dinner. And since adopting a plant-based diet over a decade ago, that has not changed!
This year we’re excited to add another option for your holiday tables: The Best Vegan Manicotti! This dish takes everything we love about a classic Italian pasta bake and adds a plant-based twist that’s hearty, flavorful, and perfect for sharing with loved ones. You won’t regret adding it to your Christmas menu.
Ingredients You’ll Need
Manicotti shells: Most store-bought manicotti are egg-free and naturally vegan, but always check the box ingredients. For this vegan pasta bake, you’ll need 14 shells.
Tofu ricotta: We highly recommend using our Homemade Tofu Ricotta in this recipe, but if you need to use store-bought, you’ll need about 2 cups.
Vegan cheese: In addition to the tofu ricotta, you’ll needvegan mozzarella cheese shreds and vegan parmesan cheese. Homemade or store-bought works well.
Spinach: Fresh spinach is best because you won’t need to worry about excess water in your manicotti filling.
Flax egg: Helps to bind the cheese filling together, similar to a traditional egg.
Prepare the flax egg. Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix together and set aside.
Make the vegan ricotta cheese. Add the tofu ricotta (make this in advance!) and dairy-free parmesan, spinach, flax egg, and 1 cup of vegan mozzarella cheese shreds to a medium-sized mixing bowl.
Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the baking dish.
Pipe the cheese into the manicotti. Add the ricotta filling to a piping bag with a wide tip. Fill each manicotti shell with the ricotta mixture and lay them horizontally in the baking dish. It can be helpful to pipe the manicotti from both sides to make sure it is evenly filled.
Top with cheese and marinara. Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining marinara sauce.
Bake. Cover the baking dish tightly with foil, then bake for 30 minutes. After 30 minutes, remove the cover and continue baking for another 10 minutes or until the cheese is bubbly and melted.
Enjoy. Garnish with fresh basil or fresh parsley, and enjoy!
If you’re serving manicotti as your Christmas dinner, make sure to browse our Top 50 Vegan Christmas Recipes for additional holiday sides that you may enjoy.
Frequently Asked Questions
I don’t have a pastry bag. What else can I use to fill the manicotti?
A ziplock bag is the next best thing! Fill a large ziplock bag with the cheese filling, seal it tightly, then snip off one of the bottom corner with kitchen scissors.
Can I make this baked pasta gluten-free?
If you are able to find gluten-free manicotti, yes! Aside from the pasta shells, the remainder of the ingredients in the recipe are naturally gluten-free.
Can I use frozen spinach?
Yes, but make sure to thaw and drain the excess moisture before adding it to the cheese mixture. This will keep the filling from being watery and seeping out of the manicotti shells.
How long will this pasta bake keep?
Once baked, leftover manicotti will keep in an airtight container for up to 5 days in the refrigerator.
Make Ahead Instructions
If you’re planning to serve this vegan manicotti for the holidays, prepping it ahead of time can make your day much smoother and stress-free. For starters, you can make the Tofu Ricotta Cheese up to 3 days in advance.
You can also prepare the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through recipe step 6, then cover tightly with foil.
Store the uncooked manicotti in the fridge until you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!
Prepare flax egg. Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix and set aside.
Make tofu ricotta. Please refer to the instructions in that recipe, which can be found here.
Mix together the filling. In a medium bowl, mix together the tofu ricotta, 1 cup of dairy-free mozzarella cheese, dairy-free parmesan, spinach, and flax egg.
Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the dish.
Pipe in the filling. Add the filling we prepared in step 4 to a pipping bag with a wide tip. Fill each manicotti noodle with the ricotta mixture and lay them horizontally in the baking dish.
Top with sauce and cheese. Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining cheese.
Bake. Cover and pop in the oven for 30 minutes. Remove the cover and continue baking for another 10-15 minutes or until the cheese is bubbly and melted.
Garnish and enjoy! Top with fresh parsley or basil and dig in!
Notes
Storage: Once baked, leftover manicotti can be stored in an airtight container in the refrigerator for up to five days.
Make-Ahead Instructions: You can make the Tofu Ricotta Cheese up to 3 days in advance and the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through step 6, then cover tightly with foil. Store the uncooked manicotti in the fridge until you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed.
This creamy Velveeta mac and cheese recipe is a hearty and heartwarming meal. Macaroni is stirred into this creamy Velveeta sauce and topped with a breadcrumb topping and baked until bubbly & delicious!
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The post Spaghetti Pie appeared first on All Things Mamma.
Spaghetti pie is a family favorite that is a fun twist on the classic spaghetti dinner. Made with pasta, cheese, and sauce, everyone will adore this tasty dish!
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Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basically feels like a warm hug on a plate. It’s the perfect meal for fall or… 
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Learn how to make my Gigi Hadid pasta recipe, and you’ll see it’s worth the hype. It features al dente pasta tossed in a creamy tomato-vodka sauce with fresh herbs…and it’s SO easy! Hungry for more pasta recipes? Try my pastina, pesto pasta bake, or protein mac and cheese next. Weeknight meals are synonymous with…