Vegan Manicotti
Ingredients
The pasta
-
12
pieces
manicotti shells
The filling
-
2
cups
vegan ricotta cheese
-
1 ½
cups
vegan shredded mozzarella cheese
-
½
cup
vegan Parmesan
-
1
cup
fresh baby spinach, de-stemmed and chopped
-
¼
cup
cornstarch
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The sauce
-
16
ounces
pasta sauce
-
fresh basil
to taste
for garnish
Instructions
- Preheat the oven to 350°F and spray a 9×13 baking dish with non-stick spray.
- Soak the manicotti shells in a large bowl of hot water for 30 minutes, stirring halfway through.
- Drain the liquid from the vegan ricotta and mix it with 1 cup of mozzarella, vegan Parmesan, spinach, cornstarch, salt, and pepper in a bowl.
- Spread half of the pasta sauce in the bottom of the baking dish.
- Fill each manicotti shell with about 1/3 cup of the ricotta mixture and place them in the baking dish.
- Pour the remaining pasta sauce over the filled shells and sprinkle with the remaining mozzarella.
- Cover with aluminum foil and bake for 45 minutes.
- Let the manicotti cool for 10 minutes before serving and garnish with fresh basil.
Nutrition Facts (estimated)
Servings
4 servings
Calories
632
Total fat
29g
Total carbohydrates
67g
Total protein
24g
Sodium
1501mg
Cholesterol
63mg
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