Stuffed manicotti is one of those dishes that is easy to make, you can make it ahead of time, and everyone loves it. This is another childhood favorite that I have modified to accommodate a gluten-free and plant-based diet and NO ONE will know the difference. I make my own almond ricotta; it’s a game changer and super easy to make. If you are short on time, you can use Kite Hill brand almond ricotta but I highly recommend making your own for the best, creamy filling for your stuffed manicotti. I use Rao’s Homemade marina sauce; you certainly can make your own but I love theirs and it tastes just as good as mine if I am being totally honest here! As far as any special equipment goes, you will need a pastry bag to stuff these manicotti.
- 1 box of gluten free manicotti (I use Jovial Foods brand)
- 2 Cups of almond ricotta
- 3 cups vegan shredded mozzarella (favorite brand for this recipe is Violife)
- 1/2 cup vegan parmesan (favorite brand Follow Your Heart)
- 1 cup of chopped baby spinach
- 1/4 cup chopped basil
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1 large jar (or 2 small jars) marinara sauce (favorite brand is Rao’s).
Preheat oven to 375 degrees
Cook the manicotti according to the directions on the package. You will cook them in boiling water for approximately 5 minutes to soften them a bit but will finish the cooking in the oven once you stuff them.
In a medium sized bowl, combine the almond ricotta, 1 cup vegan mozzarella shreds, spinach and herbs.
Stuff each manicotti shell with the cheese mixture using a pastry bag. I don’t use any attachments on the bag; just the opening of the bag works fine.
Line a baking pan with 1 1/2 cups of marinara sauce and layer the stuffed manicotti. Cover with remaining sauce – you want to make sure it is well covered in sauce because the manicotti shells need the sauce to continue to cook.
Top with the remaining vegan mozzarella and cook for 30 minutes.