I made this Manicotti with my Fresh Pasta Dough – Vegan/GF/WFPB. I also used my Tofu Ricotta, Marinara and Cashew Béchamel – Basic White Sauce. It helps when you have your refrigerator filled with basics like the Marinara and the Cashew Béchamel sauces to pull together a meal.
- 1 recipe Fresh Pasta Dough – Vegan/GF/WFPB
- 1 recipe Tofu Ricotta
- 2-3 c Marinara
- 1 c Cashew Béchamel – Basic White Sauce
Layout all your ingredients for easier assembly.
Roll out sheets of pasta dough. Cut into 5×6 pieces.
Spoon Ricotta onto pasta sheets. Roll.
Preheat oven to 425 degrees.
Pour some of the Marinara into a 11×7 casserole pan. Layer the manicotti into the Marinara sauce.
Pour the remaining Marinara on top of the manicotti and spoon the Cashew Béchamel on top of the Marinara.
Bake for 20-30 minutes.
Note: You could use pre-made manicotti noodles. I just have not found any GF/Vegan noodles out there. Let me know if you find any.