Spinach Ricotta Manicotti



Fill these vegan manicotti with a creamy mixture of spinach and tofu ricotta. Then bake them in marinara sauce until they are just right. This dish is filling and tasty, and it's great for a cozy dinner.

Ingredients:
  • 1 package vegan manicotti shells
  • 2 cups frozen spinach, thawed and drained
  • 1 1/2 cups firm tofu, drained and crumbled
  • 1/2 cup vegan ricotta cheese
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • 1/4 cup vegan mozzarella cheese, shredded optional

Instructions:

Preheat the oven to 375F 190C

Cook the manicotti shells according to package instructions

Drain and set aside to cool

In a large mixing bowl, combine the drained spinach, crumbled tofu, vegan ricotta cheese, nutritional yeast, minced garlic, dried oregano, dried basil, onion powder, salt, and pepper

Mix until well combined

Using a piping bag or spoon, stuff the manicotti shells with the spinach and ricotta mixture

Spread a thin layer of marinara sauce on the bottom of a baking dish

Arrange the stuffed manicotti shells in the baking dish

Pour the remaining marinara sauce over the top of the stuffed shells

Cover the baking dish with foil and bake for 25-30 minutes, or until the shells are heated through

If desired, remove the foil, sprinkle vegan mozzarella cheese on top, and bake for an additional 5 minutes, or until the cheese is melted and bubbly

Serve hot, garnished with fresh basil if desired


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