This is a super simple version of manicotti using a cashew ricotta cheese. My daughter used to eat this all the time and so I wanted to recreate this for her. Needless to say she loved it and polished it off.
I kept this simple because this is how she likes it…she’s allergic to vegetables I think. ;) Believe me I try…we are opposites but manage to come together on a few things.
She’s not vegan with me, she’s 12 and grew up with my old habits and just doesn’t see what I see…one day maybe, or not…it’s a personal decision that we must each make on our own.
In the meantime, this is a great replacement. It’s creamy and delicious just like its counterpart. Honestly, you can’t tell the difference so I win this one! :)
SIMPLE CHEESE MANICOTTI
A simple vegan manicotti using cashew ricotta cheese, pasta sauce and fresh basil to top it off.
- twelve cannollini pasta shells (8 oz. package)
- 4 cups cashew ricotta cheese, double if using this recipe (you may have a little leftover)
- 2 cups or so organic pasta sauce of choice
- chopped fresh basil, to serve (optional)
Make your cashew ricotta cheese and keep in the refrigerator until ready to use.
Preheat oven to 350 degrees.
Bring a large pot of water to a boil and cook cannelloni shells, about eight minutes. Rinse in cool water and carefully place shells on paper towel to dry.
In approx. a 9 x 13 inch baking dish, pour about 3/4 cup pasta sauce onto the bottom.
Place ricotta in a large size zip lock bag, let all the air out and seal. Cut a small hole on one bottom corner about 1/4 inch wide. Squeeze ricotta cheese into each tube. Place in baking dish and cover with remaining sauce, add more sauce if desired.
Cover with foil and bake for 30 minutes.
Serve with a sprinkle of freshly chopped basil for a bit of color.
Feel free to add in fresh chopped basil, chives, spinach, etc. into the ricotta. Roughly chop and incorporate before filling the tubes. You could also try a butternut squash pasta sauce!
Enjoy the simples!