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Baked Manicotti

Try this unique vegan twist on an old Italian “meaty” favorite.

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Servings
2 manicotti
Calories Cholesterol Sat Fat Carbs
481 0mg 4g 97g
Recipe Footprint (for Recipe's Default # of Servings)
85.3 Water saved (gallons) [animal consumption only]
185.1 Manure (pounds) not deposited into the environment
260.2 Grains / feed (pounds) not consumed by animals
453.8 Methane (gallons) not created by animals
5,553 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 1 hour
Cook Time 2 hours
Ingredients
For the Manicotti sauce:
  • 3 Tbsp olive oil
  • 1 C yellow onions (chopped)
  • 1 C bell pepper (red) (chopped)
  • 2 garlic cloves (minced)
  • 28 oz tomatoes (whole) (canned)
  • 1/2 C wine (red)
  • 1 Tbsp basil (dried)
  • 1 tsp granulated sugar
  • 1/2 tsp salt
For the Manicotti stuffing:
  • 12 manicotti shells
  • 2 tsp olive oil
  • 12 oz hamburger crumbles (meatless)
  • 1/4 C parsley (fresh) (chopped)
  • 2 Tbsp yellow onions (minced)
  • 1/2 tsp salt
  • 1/2 tsp oregano (dried)
  • 1/4 tsp marjoram (dried)
  • 12 oz tofu (extra firm water-packed) (drained and crumbled)
  • 1 C mozzarella cheese (rice) (shredded)
  • 1/2 C Parmesan cheese (non-dairy grated)
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 1 hour
Cook Time 2 hours
Ingredients
For the Manicotti sauce:
  • 3 Tbsp olive oil
  • 1 C yellow onions (chopped)
  • 1 C bell pepper (red) (chopped)
  • 2 garlic cloves (minced)
  • 28 oz tomatoes (whole) (canned)
  • 1/2 C wine (red)
  • 1 Tbsp basil (dried)
  • 1 tsp granulated sugar
  • 1/2 tsp salt
For the Manicotti stuffing:
  • 12 manicotti shells
  • 2 tsp olive oil
  • 12 oz hamburger crumbles (meatless)
  • 1/4 C parsley (fresh) (chopped)
  • 2 Tbsp yellow onions (minced)
  • 1/2 tsp salt
  • 1/2 tsp oregano (dried)
  • 1/4 tsp marjoram (dried)
  • 12 oz tofu (extra firm water-packed) (drained and crumbled)
  • 1 C mozzarella cheese (rice) (shredded)
  • 1/2 C Parmesan cheese (non-dairy grated)
Servings
2 manicotti
Calories Cholesterol Sat Fat Carbs
481 0mg 4g 97g
Recipe Footprint (for Recipe's Default # of Servings)
85.3 Water saved (gallons) [animal consumption only]
185.1 Manure (pounds) not deposited into the environment
260.2 Grains / feed (pounds) not consumed by animals
453.8 Methane (gallons) not created by animals
5,553 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
For the sauce:
  1. In a medium pan, saute the onion, bell pepper, and garlic in the olive oil until the vegetables are tender.
    In a medium pan, saute the onion, bell pepper, and garlic in the olive oil until the vegetables are tender.
  2. Add the remaining sauce ingredients, bring to a boil, cover and simmer for at least 20 minutes; uncover and cook for an additional 10 minutes, stirring occasionally. Spoon enough of the sauce into a greased baking pan to coat the bottom of the pan.
    Add the remaining sauce ingredients, bring to a boil, cover and simmer for at least 20 minutes; uncover and cook for an additional 10 minutes, stirring occasionally. Spoon enough of the sauce into a greased baking pan to coat the bottom of the pan.
For the filling:
  1. In a large pan, saute the meatless crumbles, parsley, onion, and spices in the oil until heated through; remove from the heat and mix in the remaining ingredients (minus the shells).
    In a large pan, saute the meatless crumbles, parsley, onion, and spices in the oil until heated through; remove from the heat and mix in the remaining ingredients (minus the shells).
  2. Stuff the uncooked manicotti shells with the crumble mixture and place the filled shells in the baking pan.
    Stuff the uncooked manicotti shells with the crumble mixture and place the filled shells in the baking pan.
  3. Pour the remaining sauce over the shells and sprinkle with additional Parmesan cheese; cover with foil and bake at 350 degrees for approximately 60 minutes or until the manicotti is tender and the sauce is bubbly. Remove the foil and bake for an additional 5 minutes to lightly brown the top of the manicotti shells.
    Pour the remaining sauce over the shells and sprinkle with additional Parmesan cheese; cover with foil and bake at 350 degrees for approximately 60 minutes or until the manicotti is tender and the sauce is bubbly. Remove the foil and bake for an additional 5 minutes to lightly brown the top of the manicotti shells.
Recipe Notes

Serve with additional cheese, if desired.

Cover and store for up to one week in the refrigerator.

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