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Simple Vegan Manicotti

Vegan Manicotti – A simple vegan ‘ricotta’ cheese filling and rich, hearty spaghetti sauce make this homemade simple vegan pasta dish a comforting family dinner!

top down view of freshly baked vegan manicotti in a white baking dish.

This is a super simple version of manicotti (also known as Cannelloni) using vegan ricotta cheese. My daughter used to eat this all the time, and so I wanted to recreate it for her. Needless to say, she loved it and polished it off!

Why We Love This Manicotti Recipe

  • 100% non-dairy. The filling is made with dairy-free ricotta and is just as creamy and delicious as its dairy counterpart. Honestly, you can’t tell the difference!
  • It’s easy to customize. Use a cashew – or tofu-based ricotta. You may even opt to stir in spinach to the ricotta for some color and veggies.
  • Simple and delicious. Made with minimal ingredients, this vegan pasta dish is full of flavor!
top down view of ingredients used to make vegan manicotti pasta recipe.

Ingredient Notes

In this recipe, cooked manicotti shells are filled with vegan ricotta, topped with pasta sauce, and baked to perfection, creating the most delicious and filling Italian vegan recipe everyone will love!

Here is everything you will need:

  • Manicotti pasta shells – Manicotti tubes are ribbed, unlike cannelloni which are smooth. You can use either type with success.
  • Vegan ricottaCashew Ricotta Cheese or Tofu Ricotta, double if using these recipes (you may have a little leftover).
  • Pasta sauce – Make homemade Marinara Sauce or use your favorite jarred.
  • Almond parmesan – I’m partial to my Almond Parm, but use your favorite.
  • Basil – Sweet basil adds wonderful flavor but is optional.
top down view showing the process of making vegan manicotti recipe.

How To Make Vegan Manicotti

  • Cook the manicotti pasta.
  • Place a little pasta sauce in the bottom of a baking dish.
  • Using an iced tea spoon, gallon ziplock bag with corner cut, or reusable piping bag (affiliate link), carefully fill each manicotti with vegan ricotta.
  • Place filled shells in a baking dish.
top down view of prepped vegan manicotti in a rectangular baking dish before putting in the oven.
  • Top with remaining pasta sauce, as shown above.
  • Cover and bake for 30 minutes in a preheated oven set at 350 degrees (shown below).
  • Let cool for a few minutes before serving.

And now you’re ready to dine on this delicious comfort food!

top down view of freshly baked vegan manicotti in a baking dish with items surrounding.

Serving Suggestions

How To Store Leftovers

  • Refrigerator: Leftovers can be stored for 5 – 6 days in the refrigerator, in a covered container.
  • Freezer: This vegan manicotti is freezer-friendly and can be kept for up to 2 – 3 months. To freeze, let cool completely and store in something like these multi-use freezer-safe containers (affiliate link). Let thaw before reheating.
  • Reheat: Simply re-warm, covered, in a preheated oven set to 350 degrees for 10 – 15 minutes. Alternately, reheat in the microwave using 30 – 60-second intervals until warm.
top down view of a serving of vegan manicotti on a small white plate with fork.

More Easy Italian Recipes!

If you try this stuffed shells recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



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5 from 3 reviews

A simple vegan cannelloni, aka manicotti, using homemade tofu or cashew ricotta cheese, pasta sauce and fresh basil to top it off!

  • Author: Julie | The Simple Veganista
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: Serves 6
  • Category: Entree, Pasta
  • Method: Bake
  • Cuisine: Vegan


Units Scale
  • 1012 manicotti pasta shells (8 oz. package)
  • 4 cups vegan ricotta (cashew ricotta cheese or tofu ricotta, double if using these recipes (you may have a little leftover))
  • 2 cups or so marinara sauce, or pasta sauce of choice
  • chopped fresh basil, to serve (optional)


Make your vegan ricotta cheese and keep in the refrigerator until ready to use.

Preheat oven to 350 degrees.

Cook pasta: Bring a large pot of water to a boil and cook cannelloni shells, about eight minutes. Rinse in cool water.

Prep dish: In approx. a 9 x 13 inch baking dish, pour about 3/4 cup pasta sauce onto the bottom.

Fill shells: 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 (or use a pastry bag as in the notes). Squeeze ricotta cheese into each tube. Place in baking dish and cover with remaining sauce, add more sauce if desired.

Bake: Cover with foil or silicone mat and bake for 30 minutes.

Serve with a sprinkle of freshly chopped basil for a bit of color. Also great with Almond Parmesan and homemade Artisan Bread.

Serves 5 – 6, 2 shells per serving


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!

RECOMMENDED EQUIPMENT: For filling the shells I used my reusable pastry bag with tips (804 size) (affiliate links). I’ve also used an iced tea spoon to fill each shell (it was a little messier, but got the job done). In place of foil, I find using a silpat (or something similar) works great for covering baking dishes, without sinking in the center.

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  1. Delicious recipe!! I’ve made it several times now and it is so easy. The only thing I do different is blend in some miyoko cashew based mozzarella to the cashew ricotta and top the shells with follow your heart brand parmesan along with fresh parsley (I can only ever find dried basil so i opt for fresh parsley instead) and its a wonderful dinner dish.

  2. I found this recipe a few weeks ago, and have made it several times since! The cashew ricotta is amazing!! Such an easy and filling dinner.

    1. Julie | The Simple Veganista says:

      Yes, the vegan cashew ricotta is amazing! Thank you so much for sharing, Lindsay!

  3. Would I be able to use ricotta pasta instead? Don’t have manicotti pasta.

  4. Thank you for this recipe!! I have been obsessed ever since I discovered it. I’m a vegan who hates tofu, so this was perfect. I constantly make it and freeze it in pairs to have for meals. Filling the tubes can be messy, so sometimes I make lasagna roll ups and it’s still perfection.

  5. Hands down the best dish I’ve made yet from your recipes! Thank you for bringing life to my family dinners- my kids gobbled this down!

    1. Julie | The Simple Veganista says:

      So glad you all approve! It is delicious, and who would ever know it was vegan! Cheers :)

  6. Scott Breon says:

    What would you recommend to someone who is allergic to cashers, peanuts, tree nuts, etc. who cannot eat the cashew ricotta?

    1. Make tofu ricotta instead.

  7. Culinary Contessa says:

    In love with this recipe!! Even my non-vegan sister just couldn't get enough. She begged to make it again for the past week. :) Thank so much for sharing!

  8. Colleen M. says:

    Just made this for dinner – amazing recipe! So good, and if I did not know better, I would have no idea it's not ricotta cheese. Look forward to trying more of your recipes.

    1. julie@thesimpleveganista says:

      Yes, you would never know this is not ricotta! I'm so glad you loved it. I hope you find lots of other recipes here to inspire you and fit well into your kitchen adventures! Cheers :)

    2. Anonymous says:

      What would you recommend to someone who is allergic to cashews?

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