Manicotti Recipe

Manicotti shells: Large pasta tubes perfect for stuffing with various fillings.

Vegan ricotta: A dairy-free alternative to traditional ricotta, often made from nuts or tofu.

Spinach: Fresh, leafy greens that add a nutritious element to the dish.

Olive oil: A healthy fat used to enhance the flavor and texture of the filling.

Marinara sauce: A rich tomato-based sauce that complements the stuffed manicotti perfectly.

When filling the manicotti shells, use a piping bag or a resealable plastic bag with the corner snipped off to make the process easier and less messy. This ensures that the vegan ricotta mixture is evenly distributed and the shells remain intact.

• manicotti shells - Substitute with large pasta shells: Large pasta shells can be stuffed similarly to manicotti and provide a similar texture and taste.

• vegan ricotta - Substitute with tofu ricotta: Tofu ricotta is a great alternative as it mimics the texture and can be flavored similarly to vegan ricotta.

• spinach - Substitute with kale: Kale can be used in place of spinach for a slightly different texture and a boost in nutrients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and is a healthy alternative to olive oil.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar base with an added hint of basil for extra flavor.

• Allow the manicotti to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the cooled manicotti to an airtight container. If stacking, place a sheet of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through.
• For freezing, place the manicotti on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the manicotti to a freezer-safe container or zip-top bag. Label with the date and contents.
• Frozen manicotti can be stored for up to 2-3 months. To reheat, bake from frozen at 375°F (190°C) for 45-50 minutes, or until heated through.
• If you prefer, you can freeze the manicotti before baking. Assemble the dish as directed, but do not bake. Cover tightly with foil and freeze.
• When ready to bake, remove from the freezer and bake at 375°F (190°C) for 60-70 minutes, or until heated through and bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover manicotti in an oven-safe dish.
  3. Add a splash of marinara sauce or a bit of vegetable broth to keep it moist.
  4. Cover the dish with foil to prevent drying out.
  5. Bake for about 20-25 minutes, or until heated through.
  6. Remove the foil for the last 5 minutes if you want a slightly crispy top.

• Microwave Method:

  1. Place the manicotti on a microwave-safe plate.
  2. Add a spoonful of marinara sauce or a bit of vegetable broth to keep it from drying out.
  3. Cover with a microwave-safe lid or another plate.
  4. Heat on medium power for 2-3 minutes.
  5. Check and stir if necessary, then heat for an additional 1-2 minutes until warmed through.

• Stovetop Method:

  1. Place the manicotti in a skillet or pan.
  2. Add a splash of marinara sauce or vegetable broth.
  3. Cover the skillet with a lid.
  4. Heat on medium-low, stirring occasionally, for about 10-15 minutes until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the manicotti in the air fryer basket.
  3. Add a small amount of marinara sauce on top to keep it moist.
  4. Heat for about 10 minutes, checking halfway through to ensure it doesn’t dry out.

• Large pot: Used to cook the manicotti shells according to package instructions.

• Colander: Essential for draining the cooked manicotti shells.

• Mixing bowl: Needed to combine the vegan ricotta, chopped spinach, and olive oil.

• Spoon: Useful for mixing the ricotta mixture and filling the manicotti shells.

• Baking dish: Used to arrange the filled manicotti shells and bake them in the oven.

• Foil: Necessary to cover the baking dish during the initial baking period.

• Oven: Preheated to 375°F (190°C) for baking the manicotti.

• Spatula: Handy for spreading the marinara sauce on the bottom of the baking dish and over the manicotti shells.

• Knife: Used to chop the spinach finely.

• Cutting board: Provides a surface for chopping the spinach.

• Measuring cups: Needed to measure out the vegan ricotta and marinara sauce accurately.

• Measuring spoons: Used to measure the olive oil.

Prepare the filling in advance: Mix the vegan ricotta, chopped spinach, and olive oil the night before to save time on the day of cooking.

Use pre-made marinara sauce: Opt for a high-quality store-bought marinara sauce to cut down on preparation time.

Cook shells simultaneously: Boil the manicotti shells while you prepare the filling to streamline the process.

Utilize a piping bag: Use a piping bag or a resealable plastic bag with a corner cut off to fill the manicotti shells quickly and neatly.