Description
Three Cheese Manicotti is a creamy, savory, and comforting plant-based pasta dish featuring a luscious blend of plant-based ricotta, mozzarella, and Parmesan cheeses, fresh herbs, and a rich homemade tomato sauce made with natural ingredients. Perfect for family dinners or elegant gatherings, it offers a vibrant taste and satisfying texture that delights every palate.
Ingredients
Scale
Manicotti and Pasta
- 12 manicotti shells (gluten-free if preferred)
Cheese Filling
- 1 cup plant-based ricotta (cheese)
- 1 cup plant-based mozzarella (cheese), shredded
- 1/2 cup plant-based Parmesan (cheese), grated
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup fresh spinach (optional), sautéed and drained
- Salt, to taste
- Black pepper, to taste
Tomato Sauce
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 3 cups natural tomato sauce (natural)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Tomato Sauce: Warm olive oil in a large pan over medium heat. Sauté finely chopped garlic and onion until translucent and fragrant. Add natural tomato sauce, sprinkle in chopped basil and parsley, then stir in the natural gelling agent to thicken the sauce evenly. Let simmer gently while preparing the filling.
- Prepare the Cheese Filling: In a mixing bowl, combine plant-based ricotta, mozzarella, and Parmesan with chopped fresh basil and parsley. If using spinach, fold in the sautéed and well-drained spinach. Season with salt and black pepper to taste.
- Cook and Stuff Manicotti Shells: Boil manicotti shells according to package instructions until just al dente. Drain and cool shells. Using a small spoon or piping bag, carefully fill each shell with the cheese mixture ensuring they are generously stuffed but not overfilled.
- Assemble and Bake: Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed manicotti shells neatly on top and cover generously with remaining tomato sauce. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes until bubbly and lightly golden on top.
- Rest and Serve: Remove from oven and let the manicotti rest for 5-10 minutes before serving. This allows the flavors to meld and the sauce to thicken for the perfect bite.
Notes
- Pre-cook pasta until just under al dente to avoid mushiness after baking.
- Use fresh basil and parsley for the best flavor.
- If adding spinach, squeeze out all excess water to prevent watery filling.
- Do not overfill the shells to avoid bursting during baking.
- Allow the dish to rest after baking for better texture and flavor integration.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Three Cheese Manicotti, plant-based cheese, vegan pasta, creamy pasta bake, gluten-free pasta dish, Italian comfort food
