Vegan Manicotti
Comfort food that’s creamy, cheesy, and impossibly satisfying—this Vegan Manicotti checks all the boxes without relying on dairy. Layers of tender pasta shells are stuffed with a lush, herb-scented vegan ricotta and spinach filling, topped with bubbling sauce and golden melted vegan mozzarella. It’s the kind of dinner that makes the house feel warm and full, perfect for a cozy weeknight or a special gathering. Follow the simple steps below to build a crowd-pleasing casserole that tastes indulgent while staying plant-based and conscientious.
Why you’ll love this Vegan Manicotti
This recipe brings everything you want from classic manicotti: a creamy cheese filling, fresh herbs, and gooey melted topping—without any animal ingredients. The filling combines vegan ricotta, vegan shredded mozzarella, and vegan Parmesan for richness and tang. Cornstarch helps the mixture set so every slice holds together elegantly. Baby spinach and chopped basil add freshness and color, while Italian seasoning, salt, and pepper round out the flavor profile. With just twelve manicotti shells and a jar of pasta sauce, assembly is straightforward and satisfying.
Ingredients
- 12 manicotti shells
- 2 cups vegan ricotta cheese
- 1 1/2 cups vegan shredded mozzarella cheese, divided
- 1/2 teaspoon Italian seasoning
- 2/3 cup vegan Parmesan cheese
- 3/4 cup fresh baby spinach, chopped
- 3 tablespoons fresh basil, chopped, plus more for garnish
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 ounces pasta sauce
Make-ahead and serving tips
You can prepare the filling up to 24 hours in advance and store it in the refrigerator. Cook the shells just shy of al dente and let them cool on a lightly oiled sheet pan so they don’t stick together. Once assembled, this casserole can be covered and refrigerated for a few hours before baking—perfect for hosting. Leftovers keep well for 3–4 days and reheat beautifully in the oven or air fryer for crisp edges. Serve with a crisp green salad, garlic bread, and a drizzle of extra sauce if you like.
Step-by-step directions
The directions below have been rewritten into clear, easy-to-follow steps while keeping the ingredient amounts intact. Read through once before you begin so you have everything ready at each stage.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized casserole dish so the manicotti won’t stick.
- Bring a large pot of salted water to a boil. Add the 12 manicotti shells and cook them according to package instructions until they are just under al dente—cooked enough to be pliable but still slightly firm in the center. This prevents them from becoming mushy when baked. Drain the shells and gently transfer them to a single layer on a sheet pan or a large plate. Lightly toss them with a small amount of oil if desired to keep them from sticking together.
- Prepare the filling: In a medium mixing bowl combine 2 cups vegan ricotta cheese, 1 cup of the vegan shredded mozzarella cheese (reserve 1/2 cup for topping), 1/2 teaspoon Italian seasoning, 2/3 cup vegan Parmesan cheese, 3/4 cup chopped fresh baby spinach, 3 tablespoons chopped fresh basil, 5 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use a sturdy spatula or spoon to mix thoroughly until the cornstarch is fully incorporated and the mixture is smooth and evenly combined. The cornstarch will help the filling set while baking.
- Spoon the filling into a piping bag or a resealable plastic bag with a corner snipped off. If you don’t have a bag, use a small spoon to fill the shells. Carefully stuff each manicotti shell with the filling, taking care not to tear the pasta. Aim to evenly distribute the mixture so each shell is generously filled but not overpacked. You should fill all 12 shells.
- Spread half of the 16 ounces pasta sauce in an even layer across the bottom of the prepared baking dish. Arrange the filled shells in a single layer over the sauce. If your shells are longer than the dish, overlap the ends slightly so all shells fit comfortably.
- Pour the remaining pasta sauce evenly over the arranged manicotti shells. Sprinkle the reserved 1/2 cup of vegan shredded mozzarella cheese across the top so it melts and creates a lightly golden finish. If you like, add a little extra chopped basil on top before baking for aroma.
- Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10–12 minutes, or until the sauce is bubbling around the edges and the cheese on top has melted and started to turn golden in spots.
- Once baked, remove the dish from the oven and let it rest for 8–10 minutes. This rest time allows the filling to set, making it easier to serve clean slices. Garnish the manicotti with additional chopped fresh basil before serving.
- Serve warm with extra pasta sauce on the side if desired. Leftover slices can be refrigerated in an airtight container for up to 4 days and reheated covered in a 350°F oven until warmed through.
Notes and substitutions
- If you can’t find vegan ricotta, make a quick alternative by blending firm tofu with a splash of lemon juice, a pinch of salt, and nutritional yeast until creamy, then measure out 2 cups for the recipe.
- Fresh baby spinach can be substituted with frozen, well-drained spinach—be sure to squeeze out excess moisture and pat it dry before chopping and adding to the filling.
- The cornstarch is important for helping the filling hold its shape. If you prefer a looser filling, reduce it to 4 tablespoons, but expect a softer texture when slicing.
- Use your favorite jarred pasta sauce or make a simple tomato sauce from canned tomatoes, garlic, and herbs. The 16 ounces specified yields a balance of sauce to filling that prevents the casserole from being dry.
- For extra richness, fold in a tablespoon of olive oil into the filling or stir a spoonful of vegan cream cheese into the vegan ricotta before mixing in the other ingredients.
Common troubleshooting
- If the shells crack while filling, patch them gently with a dab of sauce in the baking dish and place them snugly against neighboring shells so they won’t lose filling while baking.
- If the filling seems watery, add an extra tablespoon or two of cornstarch to absorb moisture, then let the mixture rest for five minutes before stuffing.
- If your top browns too quickly, cover loosely with foil partway through the final bake to prevent over-browning while the inside finishes heating.
Presentation ideas
Serve this Vegan Manicotti with a crisp salad of arugula, thinly sliced red onion, and a lemony vinaigrette to cut through the richness. Toast slices of rustic bread rubbed with garlic and olive oil to scoop up sauce. For a heartier meal, present it alongside roasted seasonal vegetables or a simple bowl of steamed green beans tossed in lemon and olive oil.
Final thoughts
There’s something deeply comforting about a tray of manicotti fresh from the oven: the fragrant steam, the golden top, the first forkful of creamy filling and tangy sauce. This Vegan Manicotti delivers those familiar pleasures while remaining rooted in plant-based ingredients. It’s easy to scale, easy to prep ahead, and reliably satisfying. Make it for family dinners, casual gatherings, or whenever you want a dish that feels like a warm, delicious hug.
Enjoy every slice, and don’t forget to garnish with extra chopped fresh basil for a bright, herbaceous finish.
Vegan Manicotti
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Place the manicotti shells in a large bowl and cover with very hot water; soak about 30 minutes until softened, stirring gently halfway through.
- While the shells soak, drain any excess liquid from the vegan ricotta.
- In a mixing bowl combine drained vegan ricotta, 1 cup of the shredded vegan mozzarella, Italian seasoning, vegan Parmesan, chopped spinach, chopped basil, cornstarch, salt, and black pepper; mix until well blended.
- Lightly spray a 9×13-inch baking dish with nonstick spray and spread half of the pasta sauce evenly over the bottom.
- Transfer the cheese mixture to a piping bag or a zip-top bag with a snipped corner and pipe about 1/3 cup of filling into each softened manicotti shell, then arrange the filled shells seam-side down in the baking dish on top of the sauce.
- Pour the remaining pasta sauce over the arranged shells and sprinkle the remaining 1/2 cup shredded vegan mozzarella evenly on top.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove from the oven and let rest 10 minutes, then garnish with additional basil if desired and serve.
Notes
- Soak shells until pliable but not falling apart.
- Drain the vegan ricotta well to prevent a watery filling.
- Use a piping bag for easier, neater filling.
- Let the baked dish rest 10 minutes before serving.
