Description
Three Cheese Manicotti is a warm and comforting Italian-inspired dish featuring tender pasta tubes stuffed with a creamy blend of plant-based ricotta, mozzarella, and Parmesan cheeses. Layered with a rich natural tomato sauce and fresh herbs, this easy-to-make recipe delivers cheesy, aromatic flavor with minimal effort, perfect for a cozy weeknight dinner or family gathering.
Ingredients
Scale
Manicotti Shells
- 12 manicotti shells
Cheese Filling
- 1 cup plant-based ricotta
- 1 cup shredded plant-based mozzarella
- 1/2 cup grated plant-based Parmesan
- 2 tablespoons finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon natural gelling agent
- Salt and black pepper, to taste
Tomato Sauce (natural)
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 3 cups tomato sauce (natural)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetarian Worcestershire sauce
- 2 tablespoons chopped fresh basil
- Salt and black pepper, to taste
For Topping
- 1/2 cup shredded plant-based mozzarella
Instructions
- Prepare the Manicotti Shells: Boil manicotti shells in salted water until just tender but still firm, about 7-9 minutes. Drain and rinse with cool water to stop cooking. Set aside to cool.
- Make the Cheese Filling: In a mixing bowl, combine plant-based ricotta, shredded plant-based mozzarella, grated plant-based Parmesan, chopped parsley, minced garlic, and natural gelling agent. Season with salt and pepper. Mix until creamy and smooth.
- Prepare the Tomato Sauce (natural): Heat olive oil in a pan over medium heat. Sauté minced onion and garlic until fragrant and translucent, about 5 minutes. Add tomato sauce (natural), apple cider vinegar, vegetarian Worcestershire sauce, fresh basil, salt, and pepper. Simmer on low for 10-15 minutes to develop flavors.
- Stuff the Manicotti: Using a spoon or piping bag, fill each manicotti shell generously with the cheese mixture. Spread a layer of tomato sauce (natural) on the bottom of a baking dish and arrange the stuffed shells on top to prevent sticking.
- Bake to Perfection: Pour remaining tomato sauce (natural) over the stuffed shells. Sprinkle shredded plant-based mozzarella on top. Cover with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove foil for the last 10 minutes to allow cheese to brown slightly.
Notes
- Do not overcook pasta shells; they finish cooking during baking and remain tender.
- Use room temperature plant-based cheeses for easier mixing and fluffier filling.
- Fill shells gently but fully to avoid tearing and maximize cheesy flavor.
- Simmer sauce slowly to deepen the tomato flavor and balance acidity.
- Cover dish during baking to retain moisture and prevent drying.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: three cheese manicotti, plant-based manicotti, vegan manicotti, Italian pasta, cheesy pasta bake, easy dinner recipe
