Description

This easy Cheese Manicotti recipe features creamy plant-based cheese and tender pasta tubes filled with a flavorful spinach mixture, covered in a natural tomato sauce and baked to golden perfection. Ideal for family dinners, it offers comforting, cheesy, and saucy goodness with simple ingredients and approachable steps, customizable to various tastes and dietary preferences.

Ingredients

Scale

Manicotti and Filling

12 manicotti shells (pre-cooked or ready-to-bake)
2 cups creamy ricotta-style cheese (plant-based)
1 cup fresh or frozen spinach (thawed and drained if frozen)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon natural gelling agent (optional)
2 tablespoons fresh basil or parsley, chopped
2 tablespoons olive oil (natural)

Tomato Sauce and Topping

3 cups tomato sauce (natural)
1 cup shredded mozzarella-style cheese (plant-based) (optional for topping)
Fresh basil or parsley for garnish

Instructions

Prepare the Filling: Heat olive oil (natural) in a pan and sauté finely chopped onion and garlic until fragrant and translucent. Add fresh spinach and cook until wilted, or add thawed, drained frozen spinach. In a bowl, mix the sautéed vegetables with creamy ricotta-style cheese (plant-based), vegetarian Worcestershire sauce (natural), chopped fresh herbs, and natural gelling agent if using. Stir until combined.
Stuff the Manicotti Shells: Carefully fill each manicotti shell with the cheese and spinach mixture using a spoon or piping bag, being gentle to avoid tearing the pasta. Place the filled shells side-by-side in a baking dish lightly coated with tomato sauce (natural).
Add Tomato Sauce and Bake: Pour tomato sauce (natural) generously over the stuffed manicotti shells ensuring thorough coverage. Sprinkle shredded mozzarella-style cheese (plant-based) on top if desired. Cover the dish with foil and bake at 350°F (175°C) for 30 to 35 minutes. Remove the foil during the last 10 minutes to brown the top.
Let It Rest and Serve: Allow the baked Cheese Manicotti to rest for 5 minutes before serving to help it set. Garnish with fresh basil or parsley and optionally drizzle with olive oil (natural).

Notes

Choose sturdy manicotti shells to prevent breakage.
Drain spinach well to avoid watery filling.
Do not overfill shells to prevent bursting during baking.
Use plenty of tomato sauce for moisture and flavor.
Cover with foil while baking to lock in moisture for creamy texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 14g
Cholesterol: 0mg

Keywords: Cheese Manicotti, plant-based cheese, vegetarian pasta, baked pasta, spinach filling, creamy pasta dish, tomato sauce pasta, family dinner recipe