Description
This easy Cheese Manicotti features creamy plant-based cheese filling, rich natural tomato sauce, and fragrant fresh herbs for a comforting Italian classic. Perfect for busy evenings or family meals, this recipe is simple, flavorful, and customizable to fit your taste.
Ingredients
Scale
Pasta
- Pre-cooked manicotti shells, quantity as needed
Filling
- 1 cup plant-based ricotta cheese
- 2 cups fresh spinach, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 1 teaspoon vegetarian Worcestershire sauce
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil
Tomato Sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3 cups natural tomato sauce (natural)
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon natural gelling agent
- Salt and ground black pepper, to taste
Optional Topping
- 1 cup shredded plant-based mozzarella cheese (plant-based)
Instructions
- Prepare the Filling: Start by heating olive oil in a pan and sauté minced garlic until fragrant. Add fresh spinach and cook until wilted. Remove from heat and let cool slightly before mixing with plant-based ricotta cheese, chopped fresh basil, vegetarian Worcestershire sauce, salt, and pepper. Stir well to combine a creamy and flavorful filling.
- Cook and Stuff the Manicotti: Boil the manicotti shells until just tender according to package instructions. Drain and cool. Carefully fill each shell with the prepared cheese and spinach mixture, taking care not to overfill to avoid breakage.
- Prepare the Tomato Sauce: In a saucepan, heat olive oil and sauté minced garlic until aromatic. Add the natural tomato sauce, fresh oregano, salt, black pepper, and natural gelling agent. Simmer gently, stirring occasionally, until the sauce blends well and thickens slightly.
- Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce over the bottom of a baking dish. Arrange stuffed manicotti shells over the sauce, then cover generously with remaining tomato sauce. Optionally, sprinkle shredded plant-based mozzarella cheese over the top. Bake for about 30 minutes until bubbly and golden on top.
Notes
- Do not overcook the manicotti shells to prevent tearing when stuffing.
- Squeeze excess moisture from spinach to keep the filling firm and creamy.
- Fresh basil and oregano enhance brightness and aroma.
- Ensure sauce covers all pasta to keep dish moist during baking.
- Allow dish to cool slightly before serving for easier slicing and ideal texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 2 stuffed shells)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Cheese Manicotti, plant-based cheese, Italian pasta, creamy filling, tomato sauce, vegetarian, easy dinner, comfort food
