Favourite Vegan Stuffed Manicotti

This vegan manicotti proves you don’t need ricotta to make a satisfying Italian baked pasta. Soft tofu stands in beautifully as the filling, taking the place of dairy cheese while soaking up the herb mixture in much the same way. Oregano, thyme, fresh basil, garlic, and Italian parsley give the filling depth that mimics traditional cheese-stuffed versions.

The technique that ensures success: par-cooking the manicotti for only 5 minutes. Fully cooked pasta tears when you try to stuff it. The partial cook leaves enough structure to handle the filling without breaking, while finishing in the marinara sauce during the bake.

White pepper instead of black is a smart choice for the filling, providing heat without dark specks that would mar the pale tofu appearance. Pour marinara generously over the stuffed shells and bake until bubbling. The shells absorb sauce as they bake, ensuring no dry corners. Serve with a green salad and crusty bread for a complete vegan dinner. Pair with a robust red wine.

Chef Tips

• Drain the tofu well, pressing out excess water before mashing. Wet tofu makes a watery filling.
• Lay par-cooked manicotti on a damp towel to prevent sticking. Stacked noodles fuse together as they cool.
• Use a piping bag or zip-top bag with a corner cut off to fill the shells cleanly. Spoons tear delicate pasta.
• Cover the pan loosely with foil if the sauce starts browning too much before the end of baking.

Variations

• Add 2 tablespoons of nutritional yeast and a splash of lemon juice to the filling for a cheesier, brighter flavor.
• Stir in sauteed spinach or chopped frozen spinach (squeezed dry) for color and nutrition.
• Top with vegan mozzarella shreds during the last 10 minutes of baking for a melty cheese pull.