Manicotti
This manicotti recipe is my cozy Sunday night ritual, a comforting hug in the form of tender pasta filled with creamy spinach and tofu goodness, all smothered in my favorite marinara sauce.
I first stumbled upon this recipe when I craved something familiar yet new, and it quickly turned into an all-time favorite.
I remember the first time I made it, my kitchen was filled with the most inviting aroma.
I discovered that gently spooning the filling into the manicotti shells with a small spoon keeps them intact, a simple yet crucial trick.
This dish is dear to me because it's both nourishing and indulgent, a reminder that vegan cooking can be deeply satisfying.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I use firm tofu here because it gives the filling a lovely texture and a good protein kick, but I've swapped it with cashew cheese when I'm in a creamy mood. Fresh spinach is gorgeous, but frozen works just fine—just make sure it's well-drained so your filling isn't watery. And if you're out of nutritional yeast, don't sweat it; your manicotti will still be delicious without it, though it does add a nice cheesy touch.
Tips & Notes
- •Use a small spoon to fill the shells, it keeps them from breaking and saves you from a manicotti meltdown.
- •I like to spread a little sauce on the bottom of the baking dish before placing the manicotti, it helps them cook evenly.
- •If you've got leftovers, these babies heat up wonderfully in a covered dish at a low temp.
Recipe Variations
- •If I'm feeling adventurous, I'll toss in some chopped mushrooms or zucchini into the filling.
- •Sometimes, I'll sprinkle a bit of vegan cheese on top before baking for an extra creamy finish.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can use gluten-free manicotti shells or any gluten-free pasta that you prefer.
Can I prepare this dish in advance?
Absolutely! You can prepare the manicotti ahead of time and store it in the refrigerator. Just cover it with foil and bake when ready.
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This manicotti recipe is my cozy Sunday night ritual, a comforting hug in the form of tender pasta filled with creamy spinach and tofu goodness, all smothered in my favorite marinara sauce.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Cook the manicotti pasta according to package instructions until al dente. Drain and set aside.
- 3
In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for about 3-4 minutes until wilted.
- 4
In a medium bowl, crumble the drained tofu with a fork. Add the sautéed spinach, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- 5
Take each manicotti shell and carefully fill it with the tofu and spinach mixture using a spoon or a piping bag.
- 6
Spread half of the marinara sauce on the bottom of a baking dish.
- 7
Place the filled manicotti shells in the baking dish and cover them with the remaining marinara sauce.
- 8
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 9
Remove the foil and bake for an additional 10-15 minutes until the sauce is bubbly.
- 10
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil.
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