Vegan Manicotti with Tofu Ricotta (Easy Recipe)
Looking for a delicious family Italian dinner your whole family will adore? This vegan manicotti is going to be loved by everyone! You can make it all from scratch or use my kitchen time-savers depending on how much time you have to cook. This recipe will become your new go-to dairy-free comfort food!
Servings: 4
Calories: 537kcal
Equipment
- Large baking dish
- Large pot
- Food processor
Ingredients
- 8-12 manicotti noodles (or cannelloni noodles) see notes
- 3 cups marinara sauce store-bought or homemade marinara
- handful of fresh basil roughly chopped, optional, for garnish
For the homemade ricotta filling
- 1 block extra firm tofu (14 or 16 ounces)
- 15 oz canned white beans (cannellini or navy) rinsed and drained
- ½ lemon juiced
- ¼ cup nutritional yeast
- 2 cloves of garlic roughly chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1½-2 tsp salt or to taste
- 5-7 tbsp water to thin out consistency as needed
For the cheese topping (or use store-bought vegan mozzarella cheese shreds)
- 1 batch vegan white sauce find the white sauce recipe here
Instructions
- Start by preparing the marinara (if not using store-bought) and vegan white sauce (if not using store-bought mozzarella shreds). Set aside. Both can be made ahead!
- Cook the manicotti noodles in boiling water according to the packaging. Make sure to keep them al dente. Once done, drain and rinse in cold water. Set aside.
- Meanwhile, make the ricotta: Drain the tofu and pat dry the block very well using a clean towel. Transfer to a food processor. Drain and rinse the can of white beans, then also transfer to the food processor. Process until mostly smooth.
- Then, add the rest of the ricotta ingredients except for the water in the food (crushed garlic, lemon juice, nutritional yeast, onion powder, garlic powder, dried oregano and salt). Process until combined.
- Add about 2-3 tablespoons of water and process again. Use a spatula to scrape the walls of the food processor and add more water + process again until the desired consistency. You are looking to reach a texture similar to classic ricotta. Taste and adjust salt, garlic and lemon to your preference and set aside.
- Preheat the oven to 350ºF. Spread about 1 cup of marinara sauce to the bottom of a large baking dish (I used a lasagna dish). Transfer the ricotta to a large plastic bag and cut one of the corners (or use a piping bag). One manicotti noodle at a time, use the piping bag to fill it up and then transfer it to the dish with the sauce. Keep going until you are out of noodles.
- Add more marinara sauce over the manicotti and drizzle some of the vegan white sauce over (or simply sprinkle some vegan mozzarella cheese). You might have more white sauce than you need.
- Cover with foil and bake for 30 minutes. Then, turn up the heat to 450ºF, uncover and bake for another 10-15 minutes. Enjoy!
Video
Notes
- Storage: keep leftovers in the fridge for up to 4 days. Reheat in the oven (350º, about 10-15 minutes) or use the microwave for a quicker leftover meal.
- Check on the manicotti noodles packaging as some are no-boil. In that case, be sure to completely cover the no-boil pasta with tomato sauce in the baking dish to ensure the noodles cook properly in the oven. I used 8 manicotti for this recipe, but if you use a larger dish than mine, then you might be able to make 10 or 12 manicotti with this recipe (there is enough ricotta for more!).
- You can also use cannelloni noodles, which are simply a smoother version of the ribbed manicotti. You can make this recipe using regular lasagna noodles. Check out my lasagna roll-ups recipe to see how I make them. Or, use large shell noodles!
- It can be a little delicate to fill the manicotti pasta. To help the process, use a piping bag as described above opposed to using a spoon. Keeping the noodles al dente and not allowing them to overcook will also help them not be too fragile.
- Feel free to add more cooked veggies to the ricotta filling, such as spinach, mushrooms, broccoli or onion.
- Nutrition: please note that the nutritional information is an estimate per serving (2-3 manicotti per person) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 537kcal | Carbohydrates: 70g | Protein: 31g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1814mg | Potassium: 1309mg | Fiber: 11g | Sugar: 9g | Vitamin A: 807IU | Vitamin C: 21mg | Calcium: 156mg | Iron: 7mg