Description
Enjoy a comforting and flavorful Cheese Manicotti made with tender pasta tubes stuffed with a rich and creamy plant-based cheese filling, baked in a vibrant natural tomato sauce infused with fresh herbs and gentle spices. This easy-to-make Italian-inspired dish is perfect for cozy dinners or family meals, delivering satisfying taste and texture that everyone will love.
Ingredients
Scale
Manicotti and Pasta
- 12 manicotti pasta tubes
Cheese Filling
- 1 cup plant-based ricotta cheese
- 1/2 cup shredded plant-based mozzarella cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 pinch salt
- 1 pinch black pepper
- 1 teaspoon natural gelling agent
Tomato Sauce
- 2 cups tomato sauce (natural)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon vegetarian Worcestershire sauce
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
Topping
- 1/2 cup shredded plant-based mozzarella cheese
Instructions
- Prepare the Sauce: Warm olive oil in a skillet over medium heat, then gently sauté minced garlic until fragrant. Stir in natural tomato sauce and vegetarian Worcestershire sauce. Season with salt, black pepper, and add fresh chopped basil and parsley. Let the sauce simmer gently to deepen flavors while preparing the filling.
- Cook the Manicotti Pasta: Boil manicotti tubes in salted water according to package instructions just until al dente. Drain carefully and rinse with cold water to stop cooking and prevent sticking.
- Make the Cheese Filling: In a mixing bowl, combine plant-based ricotta cheese, shredded plant-based mozzarella cheese, chopped fresh basil and parsley, salt, and black pepper. Add the natural gelling agent to help the filling hold its shape when baked. Mix gently until smooth and well combined.
- Stuff the Manicotti Tubes: Using a spoon or piping bag, fill each cooked manicotti tube with the cheese mixture, being careful not to overfill to avoid bursting during baking.
- Assemble and Bake: Spread a thin layer of natural tomato sauce on the bottom of a baking dish. Arrange the stuffed manicotti tubes side by side. Cover entirely with the remaining sauce and sprinkle shredded plant-based mozzarella cheese on top. Bake in a preheated oven at 375°F (190°C) for about 30 minutes until bubbly and lightly golden on top.
Notes
- Boil manicotti just until firm to avoid soggy tubes during baking.
- Use fresh herbs to bring brightness and balance to the richness of the cheese filling.
- If plant-based ricotta is very wet, slightly drain it to prevent watery filling.
- Layer sauce evenly to help pasta cook through and keep the top moist.
- Let the dish rest slightly after baking for better setting and cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Cheese Manicotti, plant-based cheese, Italian pasta, vegan dinner, gluten-free pasta, baked pasta, comfort food
