This manicotti recipe is a great main meal and uses two of my favorite vegan staple recipes, my vegan parmesan and vegan ricotta. This recipe only calls for half a box of manicotti, but you can easily double the recipe and use up all of the manicotti if you are cooking for more than 2 people or want to meal prep and freeze portions. This hearty pasta dish is ready in under an hour (you do need to soak your cashews for 4 hours to make the vegan ricotta), but the combination of pasta filled with herb filled ricotta over some tomato sauce is so delicious and worth the few steps it takes to put together.
For this recipe, you will need:
Large Baking Tray: I used an 8×10 tray for this
Vegan Ricotta: this ricotta recipe is a staple in many of my dishes, but you can use store bought ricotta too
Vegan Parm: this parmesan cheese recipe made from cashews (no soaking is required) is a staple in many of my recipes, but you can use regular parm too
Parsley
Olive Oil: I like to use EVOO (extra virgin) because it’s not refined or processed
Yellow Onion: this is a sweeter variety and tastes great when browned and caramelized
Garlic: this has so many healthy benefits including being great for your immune system
Tomato Sauce: My go-to pasta sauce is Rao’s
Manicotti: I used Jovial brown rice pasta and it is one of my favorite clean and gluten free pastas. This recipe uses only half of a 7oz box
Salt
Tips:
- Double the recipe if you want to use a full box of manicotti shells
- This is a great recipe to make and freeze as individual portions
How to Store:
- One pasta cools, store leftovers in the fridge in a sealed airtight container for up to 2 days
Other pasta recipes to try:
Lemon Oregano Greek Pasta Salad
Vegan Ricotta + Parsley Stuffed Manicotti
Cooking & Baking Supplies
- Staub Rectangular Baking Dish
Ingredients
- vegan ricotta
- vegan parm
- 1/4 cup parsley, chopped
- 1 tbsp olive oil
- 1/2 yellow onion, diced (about 1 cup)
- 2 garlic cloves, minced
- 1 15.5oz jar of tomato sauce
- 8 manicotti
- 1/4 tsp salt
Instructions
- Boil water for pasta and cook the manicotti for 4-5 minutes (you want them slightly al dente).
- Prepare the vegan ricotta (requires soaking cashews for at least 4 hours) and the vegan parm.
- Preheat the oven to 375 degrees.
- In a medium pan over medium heat, add olive oil and onions and saute for 4-5 minutes until they start to brown. Then add in garlic, tomato sauce, and salt to the pan and mix together for 5-6 minutes, stirring occasionally.
- In a medium mixing bowl, mix together vegan ricotta with ¼ cup vegan parm and ¼ cup chopped parsley.
- Place the ricotta mixture into a plastic bag and cut a ½ inch slit at the corner of the bag so you can use the bag to pipe the mixture into the manicotti shells.
- In an 8x8 oven safe baking tray, add ½ the tomato sauce mixture to the bottom. Then pipe the vegan ricotta into all of the manicotti and lay them down on the tomato sauce mixture, making sure not to stack any on top of each other.
- Pour the remaining tomato sauce mixture over the noodles and sprinkle some fresh parsley (optional) and 1-2 tbsp of vegan parm over the top.
- Cook for 20 minutes and ENJOY!
