Description
This Three Cheese Manicotti recipe features a creamy, flavorful blend of plant-based cheeses, fresh herbs, and rich tomato sauce combined with tender manicotti pasta shells. It is a comforting and exciting Italian-inspired dish perfect for cozy dinners or gatherings, offering a luscious, savory meal with plant-based richness and vibrant herbal notes.
Ingredients
Scale
Manicotti and Pasta
- 12 uncooked manicotti pasta shells
Cheese Filling
- 1 cup plant-based ricotta cheese
- 1 cup plant-based mozzarella cheese, shredded
- 1/2 cup plant-based Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon natural gelling agent
Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 cups rich tomato sauce (natural)
For Assembly and Topping
- Additional plant-based mozzarella cheese, shredded (about 1/2 cup)
- Additional plant-based Parmesan cheese, grated (about 1/4 cup)
- Olive oil for drizzling
- Fresh parsley or basil for garnish
Instructions
- Prepare the Sauce: Heat olive oil in a medium pan over medium heat. Sauté finely chopped onions and minced garlic until soft and fragrant, about 5 minutes. Add tomato sauce and simmer gently for 10-15 minutes to blend flavors and thicken slightly.
- Make the Cheese Filling: In a bowl, combine plant-based ricotta, mozzarella, and Parmesan cheeses with chopped fresh parsley and basil. Stir in vegetarian Worcestershire sauce (natural) and natural gelling agent until the mixture is creamy yet firm enough to fill pasta shells.
- Stuff the Manicotti: Carefully fill each uncooked manicotti pasta shell with the cheese filling using a spoon or piping bag. Take care to fill each shell generously without tearing to preserve structure during baking.
- Assemble and Bake: Pour a layer of tomato sauce into a baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce. Cover the shells with the remaining tomato sauce and sprinkle the top with additional plant-based mozzarella and Parmesan cheeses. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, covered with foil for the first 25 minutes, then uncovered for the remaining time to brown the cheese topping.
- Let It Rest and Serve: Allow the baked manicotti to rest for 5-10 minutes after removing it from the oven. This helps it set for easier slicing and maximizes flavor. Garnish with fresh chopped basil or parsley and a light drizzle of olive oil before serving.
Notes
- Preheat your oven fully for even baking and perfect melting.
- Use fresh parsley and basil for bright and lively herb flavor.
- Do not overfill manicotti shells to prevent bursting during baking.
- Cover dish with foil for the first 25 minutes of baking, then uncover to brown the top.
- Let the dish rest before serving to help it hold its shape.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (2 manicotti shells)
- Calories: 370
- Sugar: 7g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: three cheese manicotti, plant-based cheese recipes, vegan Italian dinner, stuffed pasta, easy baked pasta dish
