Posted on 5 Comments

Manicotti

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.

Layout all your ingredients for easier assembly.DSC_0047

Roll out sheets of pasta dough. Cut into 5×6 pieces.

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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.

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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.

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5 thoughts on “Manicotti

  1. Scrumpious!

    1. Thanks Sheree. It was a tasty meal.

  2. I actually use a crepe recipe for manicotti. Although I haven’t yet tried making a vegan version because I didn’t have a ricotta substitute! So will give it a try now.

    1. I really like the idea of using the crepes.

  3. […] thanks to Cathryn’s Kitchen for her recipe inspiration. The main uniqueness of this version is the crepes, which make the entire […]

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