#Vegan Baked Manicotti with a Quick Homemade Marinara!
Nothing is more romantic than a delicious Italian meal! Being vegan doesn't mean you have to give up any of your favorite dishes, including stuffed manicotti. These are SO easy to make and really set the mood!
Start with your favorite manicotti shells (cooked according to directions) and set them aside.
To make the cashew cream:
2 C raw cashews
Small bunch of kale/ two shredded carrots
½ C water
2T vinegar
1 small clove garlic
Blend above ingredients until smooth and creamy. Will have to scrape down sides of processor a few times.
⅓ C nutritional yeast
2 packages tofu
6-8 large basil leaves
4 pinches of salt, more to taste if needed
Easy tomato sauce
2 cans crushed tomatoes or tomato sauce
1 large onion thinly diced
2 garlic cloves minced
About 15 leaves fresh basil torn
Cook Manicotti according to directions, should be al dente because it will cook more as it bakes.
Add chopped onions and minced garlic to a small pot and sauté with olive oil until onions are translucent. Add crushed tomatoes, salt, and torn basil leaves and simmer.
Blend ingredients for the cashew cream. Add tofu, Nutritional yeast, and basil and pulse until blended with a chunky texture. Place in bowl. add kale to processor and pulse until chopped. Transfer Kale to bowl. Using shredding blade, shred carrot in processor and add to tofu bowl. Fold the veggies into tofu mixture using a rubber spatula. Cut a 1/2 inch triangle out of one end of a sandwich bag and add tofu mixture, careful to fill only a 1/3 of the way each time to prevent bag from getting additional holes later.
Add 1/2 of the sauce mixture to the bottom of a baking pan. Bake at 375° for 20 minutes. Enjoy!
Ricotta Stuffed Shells with Spinach Pesto
Ricotta Stuffed Shells with Spinach Pesto
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Ricotta and Spinach Manicotti with Pesto-Cream Sauce
Warning: cheese lovers will be swooning any second now! We add grated mozzarella, fresh soft mozzarella and parmesan to this ricotta-stuffed manicotti. With our creamy pesto sauce bringing it all together, this creamy and delicious Italian-style recipe is just the way we like it!
Gnocchi with Pesto Masterclass with Giuseppe Crupi
Giuseppe's serving up another delicious Italian classic, Gnocchi with Pesto, both made from scratch. Written step by step instructions can be found here
Giuseppe recommends using Rooster potatoes, but any floury potato will do.
This recipe feeds 6-8 people, so invite some friends & family over, make a little gnocchi work line, and enjoy making and eating this delicious pasta together.
We would love to see all your recipe creations feel free to tag us & follow us on
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If you happen to be in Dublin, we definitely recommend a meal (or 5!) at Pinocchio in Ranelagh or Temple Bar. You can also sign up for one of many different themed Italian cooking classes with Giuseppe.
Giuseppe Crupi is the Director of Pinocchio Cookery School.
After a 5-year research period in Trinity College Dublin as an Engineer, he managed a language School and translation Company.
He loves cooking and languages and he speaks Italian, English, Spanish, but also some French, Portuguese, Irish and Greek.
Pinocchio Cookery School has been featured on the Irish and Italian press and on the most popular radio and TV shows.
Giuseppe is a regular guest on Ireland AM where he shows how to prepare traditional Italian dishes that are served during the cookery classes and in Pinocchio Restaurant.
Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.
The Flavour of Italy Group includes one Cookery School, one Pinocchio restaurant in Ranelagh and one Pinocchio restaurant in Temple Bar.
The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.
Our aim is to promote the passion and knowledge of the traditions of the national and regional Italian cuisine through its courses and different initiatives.
“Here at the Italian School of Cooking we truly believe that cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.
Spinach & Ricotta Cannelloni
Out of this world delicious - Spinach Ricotta Filling inside cannelloni tubes, topped with a simple, tasty tomato basil sauce and cheese.
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By popular demand, this recipe is also featured in my debut cookbook “Dinner”! Find out more about the book here:
Vegan Stuffed Shells ???? MAKE THIS TONIGHT!
How to make Vegan Stuffed Shells! This is a super easy vegan dinner recipe that's packed with protein and plant- based goodness but tastes like a cozy, comforting weeknight treat. Recipe below :)
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#vegan #dinnerideas #veganrecipes
Vegan Stuffed Shells
Serves 6-8
1 12oz box of jumbo shell pasta
2 jars of pasta sauce (tomato basil or marinara work well)
1 portion of Basil Cream Sauce (below)
2 portions of Vegan Ricotta (below)
Note: I find that I only use about 1/3 of the second jar of tomato sauce for this recipe. Start with one jar and see if you'd like to add more. If you have leftover sauce you can store it in the fridge to use for reheating leftovers or as a nice sauce for a veggie bowl later in the week. More sauce is better than less in this recipe!
1. Start by making the Vegan Ricotta. Recipe is below. I double the recipe for these shells and often prep this step a a day, or even a few days, in advance. If you're making this day of, then just refrigerate the ricotta until ready to use so it will thicken slightly.
2. Next cook the pasta according to package directions to al dente. Use salted water if desired to impart some additional flavor into the noodles. Note: the pasta should be al dente so it doesn't get too soft in the oven :)
3. While the pasta cooks, preheat your oven to 375 degrees and make the Basil Cream Sauce.
Vegan Basil Cream Sauce
1/2 cup raw cashews, soaked
10 basil leaves
1 clove of garlic
1 tbsp nutritional yeast
1/2 tsp sea salt
1/2 cup water
Combine all of the ingredients in a blender and blend until very smooth and creamy.
TIP: Make it a Parmesan Cream Sauce instead by removing the basil leaves, and adding a handful of vegan parmesan. Lower the salt to 1/4 tsp and add some fresh black pepper and a tiny pinch of nutmeg if desired :)
4. To assemble the shells, add 3/4 -1 jar of pasta sauce to the bottom of one very large or two small baking pans (depending on how much sauce you like) and drizzle 1/3 of the basil cream sauce on top.
5. Then rinse the cooked pasta with cool water so it's cold enough to handle. Pat dry and stuff generously with vegan ricotta.
6. Place the stuffed shells into the pan on top of the sauce and add more tomato sauce on top. Finish with a drizzle of Basil Cream sauce and bake for 20-25 minutes.
This can be topped with vegan mozzarella and veggies like sautéed zucchini and mushrooms can be added too! Get creative and have fun with this recipe!
I like to serve this with a simple green salad and/or some sautéed greens like chard or spinach.
Hope you enjoy!
Vegan Ricotta Recipe:
(I used 1 garlic clove instead of garlic powder)
M Y K I T C H E N
✰ Non-stick/ Non-toxic pan:
✰ Cooling Rack:
✰ Muffin Tin:
✰ Wooden Spoon:
✰ The BEST garlic press!
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