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Three Cheese Manicotti

Three Cheese Manicotti

  • Author: Christopher
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Three Cheese Manicotti recipe features creamy plant-based cheeses, a rich natural tomato sauce, and tender pasta shells for a comforting and impressive meal. Quick to prepare and versatile, it delivers a perfect balance of flavors and textures that delight any dinner table, ideal for both weeknight meals and special occasions.

Ingredients

Scale

Pasta

  • 12 manicotti shells

Cheese Filling

  • 1 cup ricotta (plant-based) cheese
  • 1 cup shredded mozzarella (plant-based) cheese
  • 1/2 cup grated parmesan (plant-based) cheese
  • 1 cup fresh spinach, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon natural gelling agent

Tomato Sauce (natural)

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 28 oz crushed tomatoes (natural)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped
  • Salt and pepper to taste

For Baking and Garnishes

  • Extra shredded mozzarella (plant-based) cheese for topping
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Prepare the Pasta Shells: Boil the manicotti shells according to package directions until just tender but still firm. Drain and rinse with cold water to stop the cooking process, then lay them on a lightly oiled surface to prevent sticking.
  2. Make the Cheese Filling: In a large bowl, combine ricotta (plant-based), mozzarella (plant-based), parmesan (plant-based), chopped fresh spinach, minced garlic, salt, pepper, and the natural gelling agent. Mix thoroughly until creamy and well combined.
  3. Prepare the Tomato Sauce (natural): Heat olive oil in a skillet over medium heat. Sauté finely chopped onions and garlic until soft and fragrant. Add crushed tomatoes (natural), apple cider vinegar, fresh basil, oregano, salt, and pepper. Simmer gently for 15-20 minutes to blend flavors.
  4. Stuff the Manicotti: Using a spoon or piping bag, carefully fill each manicotti shell with the cheese mixture. Fill generously but gently to avoid tearing the pasta.
  5. Assemble and Bake: Spread a layer of tomato sauce (natural) on the bottom of a baking dish. Arrange the stuffed manicotti on top and pour the remaining sauce evenly over them. Sprinkle extra shredded mozzarella (plant-based) on top. Cover with foil and bake at 375°F (190°C) for 25-30 minutes. Remove the foil during the last 5 minutes to achieve a golden, bubbly finish.

Notes

  • Lightly sauté spinach before mixing to reduce moisture and avoid watery filling.
  • Use a piping bag for easy, mess-free filling of shells.
  • Simmer the tomato sauce longer if it seems too thin before baking.
  • Do not overfill shells to prevent breakage during baking.
  • Let the manicotti rest 5-10 minutes before serving to allow the sauce and filling to set.
  • To prevent shells from sticking, toss them gently with olive oil after boiling and keep spaced apart.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 8g
  • Sodium: 520mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: Three Cheese Manicotti, plant-based cheese, vegetarian pasta, tomato sauce, Italian recipe, gluten free manicotti, creamy filling

Find it online: https://easyrecipeplanet.com/three-cheese-manicotti/