Classic Baked Gluten-Free + Vegan Manicotti (Soy-Free)
No more missing out on your Italian favorite! A Classic Baked Gluten-Free & Vegan Manicotti recipe with homemade tomato sauce, a creamy dairy-free & soy-free cheesy filling, all topped with a homemade 2-ingredient "parmesan"! A perfect comfort food dinner the whole family will enjoy!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 1x
- Category: Main
- Cuisine: Italian
Ingredients
Scale
- 1 Box Gluten-Free Manicotti Pasta
- Ricotta Filling:
- 2 Cups Plain Almond Ricotta (I use Kite Hill)
- 1 Cup Shredded Vegan Mozzarella (I use So Delicious)
- 2 TB Chopped Fresh Parsley
- Parmesan:
- 1/2 Cup Raw Hemp Hearts
- 1/4 Cup Nutritional Yeast
- Tomato Sauce:
- 2 (15 oz) Cans Plain Unsalted Tomato Sauce
- 1/2 Cup Chopped Fresh Parsley
- 1/4 Cup Chopped Fresh Basil
- 1/4 Cup Minced Shallots
- 2 TB Extra Virgin Olive Oil
- 1 Tsp Minced Garlic
- 1/2 Tsp Black Pepper
Instructions
- Preheat the oven to 375°F.
- Boil the box of noodle according to directions for 4-5 minutes, drain, rinse, and set aside.
- Mix all the tomato sauce ingredients together in a large pot on the stove and simmer away for 10 minutes while you assemble the pasta.
- In a small bowl, mix together the ricotta filling ingredients.
- In a small food processor, blitz together the hemp seeds and nutritional yeast. Add 1/4 cup of this parmesan to the ricotta filling bowl.
- Get a 9x13 casserole dish out and lightly coat the bottom of the pan with the cooked sauce.
- Fill the cooked manicotti with the ricotta filling using a pastry bag, this filling gun, or a spoon!
- Place the filled manicotti noodles tightly packed together in rows in the casserole dish. Cover the noodles with the rest of the sauce and sprinkle on the rest of the hemp parmesan you made.
- Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
- Remove and serve!
Nutrition
- Serving Size: 2