Description
This Easy Three Cheese Manicotti recipe is a comforting and flavorful plant-based dinner perfect for any occasion. Featuring a creamy blend of plant-based ricotta, mozzarella, and parmesan cheeses combined with fresh herbs, and a rich tomato sauce (natural) thickened with a natural gelling agent, this dish offers a satisfying Italian-inspired meal that is quick to prepare and great for leftovers.
Ingredients
Scale
For the Manicotti and Filling
- 12 manicotti shells, cooked until just tender
- 1 cup ricotta (plant-based) cheese
- 1 cup shredded mozzarella (plant-based) cheese
- 1/2 cup grated parmesan (plant-based) cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Salt, to taste
- Black pepper, to taste
For the Tomato Sauce (natural)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 28 oz crushed tomatoes (natural)
- 1 tablespoon apple cider vinegar
- 1 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Manicotti Shells: Boil the manicotti shells in salted water until they are just tender but still hold their shape. Drain carefully and rinse with cold water to prevent sticking while preparing the filling.
- Prepare the Cheese Filling: In a large bowl, combine the ricotta (plant-based), shredded mozzarella (plant-based), grated parmesan (plant-based), chopped parsley, and basil. Season with salt and black pepper. Mix gently until well incorporated and creamy.
- Make the Tomato Sauce (natural): Heat olive oil in a saucepan over medium heat. Sauté the minced garlic until fragrant. Add crushed tomatoes (natural) and apple cider vinegar. Stir in the natural gelling agent to thicken the sauce slightly. Simmer gently to blend flavors, seasoning with salt and black pepper to taste.
- Stuff the Manicotti: Using a small spoon or piping bag, fill each manicotti shell generously with the cheese mixture, taking care not to overfill to ensure the pasta holds during baking.
- Assemble the Dish: Spread a layer of tomato sauce (natural) on the bottom of a baking dish. Arrange the stuffed manicotti shells in a single layer on top. Pour the remaining sauce over the shells to coat them well.
- Bake Until Bubbly and Golden: Cover the dish with foil and bake at 350°F (175°C) for about 30 minutes. Remove the foil for the last 10 minutes to brown the top and thicken the sauce. Let it rest for a few minutes before serving for the best texture and flavor.
Notes
- Do not overcook pasta; manicotti shells should be firm enough to handle without breaking.
- Use room temperature cheeses for a smoother filling that is easier to fill into shells.
- Fresh parsley and basil brighten the filling flavor compared to dried herbs.
- Ensure there is enough tomato sauce (natural) in the dish to keep manicotti moist during baking.
- Let the baked manicotti rest after cooking to allow the sauce to thicken and flavors to develop.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: three cheese manicotti, plant-based manicotti, vegan manicotti, Italian pasta, creamy cheese filling, tomato sauce (natural), easy dinner
