Easy and Cheesy Vegan Manicotti That Everyone Will Love
If you’re craving a comforting, cheesy pasta bake that’s completely plant-based, this vegan manicotti recipe is for you. Featuring tender manicotti shells filled with a creamy, homemade vegan ricotta made from tofu and cashews, smothered in savory marinara and topped with melted vegan mozzarella, it’s a dish that pleases both vegans and cheese lovers alike.
Whether you’re new to plant-based cooking or a seasoned pro, this recipe offers simplicity, flavor, and make-ahead convenience for any weeknight or special occasion meal.
Essential Equipment You’ll Need
Before you start, gather these kitchen tools: a good food processor or high-speed blender to make the ricotta smooth, a large pot to boil the manicotti shells, a piping bag or a sturdy ziplock bag for stuffing the shells, and a 9×13 inch casserole dish for baking. Having these ready makes the cooking process streamlined and enjoyable.
Understanding the Ingredients for the Best Vegan Ricotta
The creamy ricotta filling is a blend of raw cashews and firm tofu, a combination popular in many vegan recipes that creates a smooth, cheesy texture without dairy. Cashews bring richness and a mild sweetness, while tofu adds protein and structure.
Nutritional yeast offers that cheesy, umami flavor, and as noted by health experts, it also adds valuable nutrients. Fresh lemon juice adds brightness to balance the richness. Fresh basil and oregano finish the mix with fragrant herbaceous notes.
You can substitute cashews with almonds or sunflower seeds for nut-free versions, and use gluten-free manicotti shells if needed.
How to Make Vegan Ricotta Step by Step
- Start by processing the cashews in your food processor until they resemble fine crumbs.
- Add broken chunks of firm tofu, nutritional yeast, lemon juice, salt, chopped basil, and dried oregano.
- Pulse until well combined and creamy, adding a tablespoon of water at a time if the mixture is too dry.
- The ricotta should be smooth, spoonable, and hold its shape when piped.
Having this ricotta ready is key to achieving that delicious cheesy filling everyone loves.
Preparing and Cooking the Manicotti Shells
Bring a large pot of salted water to a boil and cook the manicotti shells for about 6 minutes. They should be al dente — partially cooked to avoid falling apart.
Drain carefully and rinse under cold water to stop the cooking and prevent sticking. Handle the shells gently to avoid tearing, as they will finish cooking in the oven.
How to Stuff the Manicotti Shells Like a Pro
Fill a piping bag or a sturdy ziplock bag with your vegan ricotta. Cut off a ¾ inch corner for easy piping.
To stuff, pipe the filling into one end of the manicotti shell about halfway, then flip the shell and fill from the other end until completely full. This technique helps prevent breakage and ensures an even fill, resulting in perfect cheesy bites every time.
Assembling and Baking Your Vegan Manicotti
Spread about ¾ cup of marinara sauce evenly on the bottom of your prepared baking dish. Arrange the stuffed manicotti shells in a single layer, standing upright.
Pour the remaining marinara sauce over the shells, making sure they’re well coated. Sprinkle your choice of store-bought or homemade vegan mozzarella generously on top.
Cover with foil and bake at 350°F (175°C) for 35 minutes. Then, remove the foil and bake an additional 10-15 minutes to let the cheese brown and bubble.
For an extra golden finish, broil for 2-3 minutes at the end, watching closely to avoid burning.
Expert Tips for Perfect Vegan Manicotti Every Time
- To prevent tearing, handle manicotti shells gently and avoid overcooking when boiling.
- Make the ricotta the day before for better flavor melding.
- If the ricotta is too thick, add small amounts of water gradually until creamy.
- Use fresh herbs for the best aroma and flavor impact.
- For easy stuffing, chill the ricotta slightly to firm it up before piping.
- Don’t skip the broiling step if you want that irresistible bubbly cheese crust.
Following these tips ensures a successful, delicious dinner.
Serving Suggestions to Complete Your Italian Feast
Serve your vegan manicotti with a drizzle or dollops of fresh vegan pesto for a herbaceous kick, and sides like warm vegan focaccia or garlic bread. For an impressive starter, consider an easy baked vegan brie dip. Add a crisp, tangy vegan Caesar salad for freshness and texture contrast.
These sides create a well-rounded, satisfying meal that’s sure to impress guests or delight your family.
Frequently Asked Questions About Vegan Manicotti
What’s the difference between manicotti and cannelloni?
Manicotti shells are ridged, larger, and thicker making them easier to stuff, whereas cannelloni have smooth tubes and are smaller. Both are tubular pasta baked with cheese and sauce.
Can I add veggies to the ricotta?
Absolutely! Finely chopped baby spinach, sautéed mushrooms, or artichoke hearts work well mixed into the ricotta for extra flavor and nutrition.
Can I make this recipe nut-free?
Yes, substitute cashews with soaked sunflower seeds or omit nuts altogether. Almonds are another good option if tolerated.
How do I store leftovers?
Refrigerate baked manicotti in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating.
Can I make this ahead?
Yes, assemble the dish, cover tightly, and refrigerate up to 2 days or freeze up to 1 month. Bake as directed when ready to serve.
Conclusion
This vegan manicotti recipe is a perfect blend of comforting textures and cheesy flavors without any dairy. Its approachable steps, customizable filling, and delicious results make it a wonderful addition to your plant-based dinner rotation.
Whether feeding family or hosting friends, this make-ahead, freezer-friendly meal is sure to become a favorite. Give it a try, and enjoy every bite of this cozy Italian-inspired dish!