Manicotti

This Manicotti Recipe is out of this world delicious and so easy to make for family meal ideas. Kid approved this is a comfort food that the whole family will enjoy in no time again and again. Filled with a vegan ricotta mix, be prepared to fall in love.

Sizzling casserole with manicotti.

I’m all about casserole recipes like this Southwest Potato Casserole or my Eggplant Parmesan Zucchini Casserole. With these it is so easy to have a great mean. Simply put everything in a casserole dish and you have just to bake it until it’s done.

Which makes meal prep for the week so much easier than it ever gets.

If you’re looking for more easy casserole recipes, look no further and use the search bar. Keep all the good and delicious dishes coming to you and your family.

Manicotti covered with vegan cheese in a casserole.

Be prepared now because it is getting delicious with this Manicotti Recipe. 

It is hearty, creamy, super satisfying, filling, addictive, mouthwatering, easy enough, but yet impressive on your table.

Packed with the most amazing flavors and seriously a must make for everyone that is into easy comfort foods.

Red casserole dish with the golden baked recipe.

What is in this Manicotti filling

  • vegan ricotta (I used my homemade version which is made from Brazil nuts, lemon juice, water, nutritional yeast and finally seasoned with a pinch of salt. Mix everything in a blender until smooth and creamy. Also you can buy a dairy free ricotta, or if not vegan just make these with your favorite ricotta.)
  • garlic
  • onions
  • vegan Parmesan (Again, I used my homemade version made from cashews, garlic powder, nutritional yeast
    optional you can add mushrooms and spinach)

Vegan ricotta filling close up.

What else you need furthermore for this best Manicotti recipe

You need 8 Manicotti shells, I used gluten free but you can use whole wheat as well.

Finally you need a 15 oz jar tomato sauce.

Optionally you can add garlic powder for even more flavor and taste.

How to make Stuffed Manicotti

Before we’re going straight to making these spinach Manicotti we need to know about cooking methods which will depend on the brand and directions. Mine were ready in around 14 minutes, so I have to precook for 10 minutes. It will always depend on the the cooking time, but it is not like lasagna sheets where you don’t need to cook before at all.

Manicotti should be always be pre-cooked. You really want to make sure it has the right texture, not too overdone, no too hard still.

While you pre-cook your shells, prepare the filling. In a pan heat a bit of oil, or vegetable broth, and add garlic and onions. Fry this mix for around 3 minutes, then add optional mushrooms before frying for 2 minutes longer.

Also the last minute add optional spinach to that pan. Take it from the stove and mix everything in the pan with the vegan ricotta and half of the prepared vegan Parmesan. Reserve the rest for the topping, and season with salt and pepper.

Closeup of the filled Manicotti, covered with vegan Parmesan and baked to perfection.

Set all aside, and preheat oven to 415°F. You will need a 8×11 inch casserole dish. Start with a layer of tomato sauce, so the bottom of your baking dish is covered.

Now use the Manicotti filing and give about 3 tsp into the noodles. Place them in the oven dish, repeat that until all shells are stuffed. Give the rest of the filling on top, cover everything with the remaining marinara and the reserved vegan Parmesan.

Bake all for 30 minutes, then divide on to plates.

These are truly a stunner for dinner, lunch, even meal prep. Yes, save time and make ahead.

Vegan Manicotti dish ready to eat.

Tips and variations 

This isn’t your typical 30 minute meal, it will take a big longer, but it is so worth it. 

Also if you know you make these more than once, you can prepare more batches of vegan ricotta and vegan Parmesan in advance. This makes things a lot of easier and faster.

Meal prep: you can double or triple the batch and store in the fridge. It will keep fresh in the baking dish covered with wrapping film or aluminum foil for around 5 days.

Variations: these are really tasty when you sprinkle some walnuts or hazelnuts finely chopped on top. Also I find out instead of vegan Parmesan you can use vegan cheddar or mozzarella absolutely yummy.

This Manicotti recipe is the only one you need and want to make for lunch or dinner at any time. It is the ultimate comfort food that the whole family will love. #vegan #dairyfree #glutenfree #vegetarian #contentednesscooking #manicottirecipe #comfortfood #mealprep #dinner #lunch #familymeals

If you give this a try, tag me on Facebook or Instagram with a snapped picture.

Reserve a plate for me.

Cheers, Florian.

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Vegan ricotta filling close up.

Manicotti

  • Author: Contentedness Cooking
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Lunch, Dinner
  • Method: Baking
  • Cuisine: Vegan, Vegetarian, Italian

Description

This Manicotti Recipe is out of this world delicious and so easy to make for family meal ideas. Kid approved this is a comfort food that the whole family will enjoy in no time again and again. Filled with a vegan ricotta mushroom mix, be prepared to fall in love.


Ingredients

Optional:
  • 1 cup mushrooms chopped
  • 1/2 cup spinach
  • 2 tsp garlic powder

Instructions

  1. While you pre-cook your shells, prepare the filling. In a pan heat a bit of oil, or vegetable broth, and add garlic and onions. Fry this mix for around 3 minutes, then add optional mushrooms before frying for 2 minutes longer.
  2. Also the last minute add optional spinach to that pan. Take it from the stove and mix everything in the pan with the vegan ricotta and half of the prepared vegan Parmesan. Reserve the rest for the topping, and season with salt and pepper.
  3. Set all aside, and preheat oven to 415°F. You will need a 8×11 inch casserole dish. Start with a layer of tomato sauce, so the bottom of your baking dish is covered.
  4. Now use the Manicotti filing and give about 3 tsp into the noodles. Place them in the oven dish, repeat that until all shells are stuffed. Give the rest of the filling on top, cover everything with the remaining marinara and the reserved vegan Parmesan.
  5. Bake all for 30 minutes, then divide on to plates.

Nutrition

  • Serving Size: 2 shells
  • Calories: 324
  • Sugar: 7.5 g
  • Sodium: 63 mg
  • Fat: 10.4 g
  • Saturated Fat: 5.4 g
  • Unsaturated Fat: 3.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40.2 g
  • Fiber: 3.5 g
  • Protein: 16.7 g
  • Cholesterol: 0 g

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