A simple vegan cannelloni, aka manicotti, using homemade tofu or cashew ricotta cheese, pasta sauce and fresh basil to top it off!
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.
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. For more of my favorite cooking tools, shop my kitchen essentials!
Keywords: vegan manicotti