Description
Easy Three Cheese Manicotti is a creamy and comforting pasta dish featuring tender manicotti shells filled with a luscious blend of three plant-based cheeses, fresh herbs, and sautéed vegetables, all baked in a rich natural tomato sauce. Perfect for family dinners, this recipe combines simple pantry staples to create a satisfying meal that is customizable, make-ahead friendly, and sure to please all ages.
Ingredients
Scale
Manicotti Shells
- 12 manicotti pasta shells
Cheese Filling
- 1 cup ricotta (plant-based) cheese
- 1 cup shredded mozzarella (plant-based) cheese
- 1/2 cup grated parmesan (plant-based) cheese
- 2 cloves garlic, minced
- 1/2 cup finely chopped onion
- 1 cup cooked spinach, drained and chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon natural gelling agent
- Salt and black pepper, to taste
Tomato Sauce
- 3 cups tomato sauce (natural)
- 1 tablespoon olive oil
Additional Ingredients
- Olive oil, for sautéing
Instructions
- Prepare the Pasta Shells: Cook the manicotti shells in salted boiling water according to package instructions until al dente. Drain carefully and lay them flat on a clean towel or baking sheet to cool slightly, preventing sticking and making filling easier.
- Make the Cheese Filling: In a mixing bowl, combine ricotta (plant-based), shredded mozzarella (plant-based), grated parmesan (plant-based), sautéed garlic and onion, cooked spinach, fresh basil, fresh oregano, and the natural gelling agent. Stir thoroughly until smooth and creamy. Season with salt and pepper to taste.
- Stuff the Manicotti Shells: Using a spoon or piping bag, fill each manicotti shell generously with the cheese mixture. Be careful not to tear the pasta but ensure each shell is filled fully.
- Assemble the Dish: Spread a thin layer of tomato sauce (natural) mixed with olive oil on the bottom of a baking dish. Arrange the filled manicotti shells side by side in the dish, then cover evenly with the remaining tomato sauce.
- Bake Until Bubbly: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil during the last 10 minutes to allow the sauce to thicken and slightly brown the filling’s top.
- Rest Before Serving: Let the baked manicotti sit for 10 minutes before cutting and serving to help it set perfectly.
Notes
- Do not overcook the pasta; slightly undercooked shells hold shape better during stuffing and baking.
- Use room temperature cheeses for a smoother filling mixture.
- Mix the filling thoroughly to combine all ingredients evenly and ensure consistent flavor.
- Fresh basil and oregano enhance the aroma and taste significantly compared to dried herbs.
- Leftover manicotti keeps well refrigerated for up to three days and reheats beautifully.
- The dish can be assembled ahead and frozen before baking, requiring thawing overnight before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: three cheese manicotti, plant-based cheese, creamy pasta bake, vegan manicotti, easy dinner recipe, comforting Italian dish
