Vegan Manicotti with Spinach and Bean Ricotta| Healthy, no tofu

This vegan manicotti has all the deliciousness of hearty comfort food and no one will guess that it’s secretly healthy. The “ricotta” stuffing is made partly with white beans, and spinach is stirred in for more nutrition and deliciousness. All of it is drowned in the most perfect marinara sauce and baked with bubbly vegan mozzarella cheese. A soy-free recipe, can be nut-free and gluten-free.

If you’re looking to eat healthy over the holidays, or in the New Year, bake up a big casserole of this hearty vegan Manicotti with Spinach and Bean Ricotta.

This is one delicious pasta bake, but it’s also incredibly good for you. The stuffing is a “ricotta” made with white beans and cashews with green, leafy spinach added in. After filling the cannelloni or manicotti cylinders (you can use either), you smother it all under my delicious and, again, healthy marinara sauce that I shared with you just this week.

Sprinkle vegan mozzarella on top for a more classic look and taste, or, if you want to keep this free of anything processed, use an herby breadcrumb topping like the one I use for my Pumpkin Spinach Lasagna.

There are seven servings in this manicotti, so you have enough to feed a crowd — or freeze some away for later. It’s a crowd pleaser if there ever was one, and it’s guaranteed kid-friendly.

Tips for making the best vegan manicotti:

• This recipe comes together fast, but you can save more time on the day you plan to serve this dish by making the marinara sauce a couple of days ahead. Also, I started out with dry navy beans and cooked them myself, but you can use canned white beans — any kind is fine.
• You can use either cannelloni tubes (which are smooth) or manicotti tubes (which are ridged) in this recipe. You will need to parboil your noodles first, as you would lasagna noodles (unless they’re no-boil). Don’t boil your noodles all the way — let them hang out in the water for just six minutes after it comes to a boil. The noodles will continue to cook in the oven.
• When making the filling for the pasta tubes, blend the cashews first, before adding the cooked or canned beans to the blender or processor, and then continue to process. This will ensure your filling is smooth with no gritty bits of unprocessed cashews.
• I use the cashews to add more creaminess and some richness to the filling. They also keep the filling more moist. But if you want to make this nut-free, leave the cashews out and just use an additional 1/2 cup of beans.
• You can make this recipe gluten-free with gf manicotti noodles. If you can’t find these, you can use gf lasagna noodles. Make lasagna roll-ups with the filling, then place in the baking dish.

Ingredients for the manicotti:

• Manicotti or cannelloni tubes
• White beans — navy, cannellini, great northern, lima are all fine.
• Raw cashews (you can use just more beans if you want to make this nut-free)
• Vegan mozzarella shreds
• Spinach
• Oregano
• Garlic
• Garlic powder
• Onions
• Onion powder
• Nutritional yeast
• Nutmeg
• Extra virgin olive oil
• Marinara sauce

Looking for more tasty vegan pasta bakes?

• Classic Vegan Lasagna
• Vegan Pumpkin and Spinach Lasagna
• Vegan Breakfast Sausage Lasagna
• Vegan Wild Mushroom Lasagna
• Creamy Vegan Orzo Risotto
• Vegan Butternut Squash Pasta Bake for Two

Vegan Manicotti with Spinach and Bean Ricotta Recipe:

Soy-free | Easy | Healthy

Print Recipe

5 from 3 votes

Vegan Manicotti with Spinach and Bean Ricotta

This vegan manicotti with spinach and bean ricotta has all the deliciousness of hearty comfort food but it's secretly healthy. The spinach "ricotta" stuffing is made partly with white beans and all of it is drowned in tasty marinara sauce and baked with bubbly vegan mozzarella cheese. A soy-free recipe, can be nut-free and gluten-free.

Prep Time20 mins

Cook Time50 mins

Course: Main Course/Pasta

Cuisine: Can be Gluten-Free, Italian, Soy-free, Vegan

Servings: 7 servings

Calories: 413kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

• 2 1/2 cups white beans (canned or cooked and drained. I used navy beans. Any other white beans, including cannellini, baby limas or great northern beans are fine)
• 1/2 cup raw cashews (soaked in water for 30 minutes, then drained)
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp nutmeg
• 1 tbsp extra virgin olive oil
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 12 oz spinach (I used frozen chopped spinach, but fresh works too. Make sure you chop it into small bits before using)
• 8 oz vegan mozzarella shreds (divided)
• 2 tbsp parsley (minced)
• 8 oz manicotti {or cannelloni)
• 1 recipe marinara sauce (approx 3 cups)
• Salt and ground black pepper to taste

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Make the filling by placing the cashews in a blender or food processor with 1/2 cup water and process to a very smooth paste. Add the beans to the blender along with the nutritional yeast, onion powder, garlic powder, oregano, nutmeg and salt and ground black pepper to taste. Process until you have a smooth filling that should be stiff, not runny, so you can easily stuff the manicotti. Try not to use any more water while processing, but if your blades won't move, add a tablespoon or two.
• Heat oil in a saucepan. Add the onions and garlic and saute along with some salt and ground black pepper and saute until the onions turn soft but not brown. Add the spinach and saute until the spinach is soft and tender. Turn off the heat.
• Let the spinach mixture cool slightly, then stir in the cashew filling, half the mozzarella shreds and parsley. Mix well.
• Coat the bottom of a 13 by 9 inch baking dish with some cooking spray and ladle half the marinara (about 1 1/2 cups) into the dish, spreading it evenly.
• Fill each manicotti cylinder with the stuffing and then place in the baking pan in a single layer on top of the marinara. My baking dish is a bit narrow, so I arranged them diagonally, which also looked really pretty.
• Spoon over the remaining marinara to cover the manicotti, and sprinkle on the remaining mozzarella shreds. You can drizzle on some olive oil at this stage to help add some moisture and richness to your dish, but it's optional.
• Bake for 35 minutes. Let stand 10 minutes before serving.

Notes

• To make this recipe gluten-free, use gf noodles
• To make it nut-free, skip the cashews and use more beans.

Nutrition

Serving: 2noodles | Calories: 413kcal | Carbohydrates: 57g | Protein: 16g | Fat: 14g | Saturated Fat: 1g | Potassium: 843mg | Fiber: 9g | Sugar: 3g | Vitamin A: 4653IU | Vitamin C: 17mg | Calcium: 128mg | Iron: 5mg