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!
Did you make this recipe?Tag @girlswhoeat!