Favourite Vegan Stuffed Manicotti
Best Vegan Stuffed Manicotti recipe
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, manicotti shells
|
*
|
| 16 | ounces |
tofu
soft |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
basil
fresh, minced |
*
|
| 2 | teaspoons |
garlic
minced |
|
| ½ | cup |
italian parsley
minced |
|
| ¼ | teaspoon |
white pepper
|
|
|
salt
|
*
|
||
| 3 | cups |
marinara sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, manicotti shells
|
*
|
| 462.4 | ml/g |
tofu
soft |
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 5 | ml |
basil
fresh, minced |
*
|
| 1E+1 | ml |
garlic
minced |
|
| 118 | ml |
italian parsley
minced |
|
| 1.3 | ml |
white pepper
|
|
| 1 | x |
salt
|
*
|
| 7.1E+2 | ml |
marinara sauce
|
|
Directions
Preheat the oven to 375℉ (190℃).
Cook the pasta for 5 minutes in boiling water, rinse in cold water, and set aside, making sure that the manicotti are not stacked or overlapping.
In a large bowl mix the tofu, oregano, thyme, basil, garlic, parsley, and white pepper.
Add salt to taste. Suff the manicotti noodles with the filling and place into a shallow 8x8 inch non-stick baking dish .
Pour the Marinara Sauce over the manicotti and bake for 30 minues, or until the sauce is bubbling.
Garnish with fresh herbs and serve.
