Spinach Manicotti ~
A rich and satisfying plant-based version of the classic Italian pasta dish!
Serve with a simple green salad for your next dinner party or Christmas dinner.
Vegan Manicotti Recipe
I like this recipe because it’s pure comfort food – pasta stuffed with cheesy spinach filling – and there’s no boiling! Uncooked manicotti noodles are stuffed and then finished to al dente perfection in the oven.
Aside from the baking, the most time-consuming part of this whole dish is stuffing the pasta with the spinach ricotta filling. I used a small teaspoon, which took about 15 minutes to stuff 14 shells. Using a pastry or piping bag could potentially cut a few minutes off the prep time, but a spoon worked fine for me.
Ingredients for Spinach Manicotti
You will need the following:
- 1 tablespoon olive oil
- 12 ounce bag frozen chopped spinach leaves, thawed and squeezed dry
- 1/2 cup yellow onion, minced
- 1 teaspoon garlic, minced
- 1 (15-ounce) container vegan ricotta cheese
- 2 tablespoon fresh parsley, chopped and divided
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 1/2 cups vegan mozzarella cheese, shredded and divided
- 1/2 cup vegan Parmesan cheese, shredded and divided
- 1 (8-ounce) package manicotti shells
- 24-ounce jar spaghetti sauce
- 1 cup water
Ingredient Notes
- Olive Oil: Adds a subtle richness to sautéed onions and garlic.
- Frozen Chopped Spinach: Convenient and nutrient-packed; fresh spinach can be used if finely chopped.
- Yellow Onion and Garlic: The dynamic duo for depth and aroma; adjust quantities based on personal preference.
- Vegan Ricotta Cheese: Tofutti or Vioilife are both good brands.
- Fresh Parsley: Adds a burst of freshness to the filling.
- Italian Seasoning: A pre-blended mix for an authentic Italian flavor; a combination of oregano, basil, and thyme works as a substitute.
- Ground Black Pepper and Garlic Powder: Enhances the savory notes in the filling; adjust to taste.
- Vegan Mozzarella and Parmesan Cheese: Essential for the cheesy topping.
- Manicotti Shells: I use traditional manicotti shells.
- Jar of Spaghetti Sauce: Provides a quick and flavorful tomato base. Use your favorite store-bought sauce (Carbone is my current favorite) or Homemade Marinara Sauce.
- Water: Ensures proper pasta cooking; essential for achieving the right consistency in the sauce.
How to Make Spinach Manicotti
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, add onion and cook for 3 minutes, stirring frequently, until softened. Add the garlic and continue cooking for an additional 30 seconds. Remove from heat and set aside to cool.
STEP THREE: In a medium bowl, combine the ricotta cheese, 1 tablespoon parsley, Italian seasoning, black pepper, and garlic powder. Stir in 1 cup of the mozzarella and 1/4 cup of the Parmesan cheese.
STEP FOUR: Use a small spoon or pastry bag to stuff the ricotta mixture into the uncooked manicotti tubes and set aside.
STEP FIVE: In a large bowl, whisk together the spaghetti sauce and water. (Tip: Add the pasta sauce to the bowl, then pour 1 cup of water into the jar and swirl it around to get all the sauce, then pour into the bowl.) Spread 1/2 cup of the sauce/water mixture over the bottom of a 9×13-inch baking dish.
STEP SIX: Arrange the stuffed manicotti in a single layer. Cover with the remaining sauce. It will be very watery; this is normal. Sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese,
STEP SEVEN: Cover with aluminum foil and bake for 55 minutes, until the pasta tubes are cooked to al dente consistency; test this with a fork.
STEP EIGHT: Remove foil and continue baking for 10 minutes. Remove from the oven and let the manicotti stand for 15 minutes to absorb any excess liquid from the sauce. The dish will firm up as it stands.
STEP NINE: Sprinkle with the remaining 1 tablespoon of parsley and serve hot.
Frequently Asked Questions
- Can I use fresh spinach instead of frozen for this recipe? Yes, you can use chopped fresh spinach.
- Can I prepare the filling in advance? Absolutely! Prepare the filling ahead of time, refrigerate it, and stuff the manicotti when you’re ready to bake.
- Why is the sauce watery, and is that normal? Yes, it’s normal. The water in the sauce ensures the pasta cooks properly, and the dish absorbs it during baking for optimal flavor.
- Can I skip letting the manicotti stand for 15 minutes after baking? I recommend letting it stand. This allows the dish to firm up and the pasta to absorb any excess liquid for a better texture.
- Can I freeze Spinach Manicotti for later? Yes, this is a great recipe for meal prep because you can freeze the manicotti before baking. Thaw in the refrigerator overnight, then bring to room temperature, and follow the baking instructions when ready to enjoy.
Storage
- Leftovers are good for a few days when stored in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Classic Lasagna
- Pasta e Fagioli al Forno
- Vegan Sausage and Mushroom Pasta Bake
- Spanakopita Pasta
- Pasta Primavera
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Spinach Manicotti
Ingredients
- 1 tablespoon olive oil
- 12 ounce bag frozen chopped spinach leaves thawed and squeezed dry
- 1/2 cup yellow onion minced
- 1 teaspoon garlic minced
- 1 15-ounce container vegan ricotta cheese
- 2 tablespoon fresh parsley chopped and divided
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 1/2 cups vegan mozzarella cheese shredded and divided
- 1/2 cup vegan Parmesan cheese shredded and divided
- 1 8-ounce package manicotti shells
- 24- ounce jar spaghetti sauce
- 1 cup water
Instructions
- Preheat the oven to 350°F.
- Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, add onion and cook for 3 minutes, stirring frequently, until softened. Add the garlic and continue cooking for an additional 30 seconds. Remove from heat and set aside to cool.
- In a medium bowl, combine the ricotta cheese, 1 tablespoon parsley, Italian seasoning, black pepper, and garlic powder. Stir in 1 cup of the mozzarella and 1/4 cup of the Parmesan cheese.
- Use a small spoon or pastry bag to stuff the ricotta mixture into the uncooked manicotti tubes and set aside.
- In a large bowl, whisk together the spaghetti sauce and water. (Tip: Add the pasta sauce to the bowl, then pour 1 cup of water into the jar and swirl it around to get all the sauce, then pour into the bowl.) Spread 1/2 cup of the sauce/water mixture over the bottom of a 9×13-inch baking dish.
- Arrange the stuffed manicotti in a single layer. Cover with the remaining sauce. It will be very watery; this is normal. Sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese,
- Cover with aluminum foil and bake for 55 minutes, until the pasta tubes are cooked to al dente consistency; test this with a fork.
- Remove foil and continue baking for 10 minutes. Remove from the oven and let the manicotti stand for 15 minutes to absorb any excess liquid from the sauce. The dish will firm up as it stands.
- Sprinkle with the remaining 1 tablespoon of parsley and serve hot.
Leave a Reply