Oriana’s Thoughts On The Recipe
Today, I’m thrilled to share with you a recipe that’s become a family favorite in my home: Eggless Cheese Manicotti. As a mom who loves to cook, I always strive to find dishes that are both delicious and easy to prepare. This recipe ticks all the boxes – it’s made with simple ingredients you probably already have in your kitchen, making it perfect for those busy weeknights when you need to get dinner on the table quickly. One of the best things about this recipe is that it’s perfect for making ahead. I often prepare the manicotti the night before or in the morning, pop it in the fridge, and then just bake it when we’re ready to eat. It’s a lifesaver on those hectic days when the kids have activities, and we need dinner to be quick and fuss-free. Plus, it’s always a hit with the whole family – even my picky eaters ask for seconds! Finally, this Eggless Cheese Manicotti is not only delicious but also incredibly filling and satisfying. The combination of cheeses with spinach makes for a hearty meal that keeps everyone full and happy. Trust me, once you try this recipe, it will become a staple in your meal rotation! This vegetarian dish recipe is definitely a crowd-pleaser, and the step-by-step process photos below and video will guide you through the entire recipe. If you like this recipe, you will probably love my Eggless Ricotta Stuffed Shells and my Cheesy Gnocchi Casserole.
Ingredients Notes
Olive Oil: Adds flavor and helps cook the spinach. Marinara Sauce: Provides a rich, tomatoey base. Note: You can use homemade or store-bought. Whole Milk Ricotta Cheese: Gives the filling its creamy texture. Note: Whole milk ricotta cheese work best for this recipe since it adds extra richness to the final dish. Frozen Chopped Spinach: Adds nutrition and flavor; be sure it’s well-drained. Mozzarella Cheese: Melts beautifully, adding a gooey texture. Pecorino Romano or Parmesan Cheese: Adds a sharp, salty kick. All-Purpose Flour: Helps bind the filling. Garlic Powder & Onion Powder: Enhances the flavor of the filling. Dried Parsley, Basil, and Oregano: Classic Italian herbs for seasoning. Salt & Black Pepper: Essential for seasoning. Cannelloni or Manicotti Shells: The pasta base for the dish. Note: These tubes are packaged in a box at most major grocery stores. Fresh Basil or Parsley (Optional): For garnish and added freshness.
2 – Make The Ricotta Filling
Place the ricotta, spinach, 1 cup mozzarella cheese, 1/2 cup pecorino or parmesan, flour, garlic, onion, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined. Simple Ingredients, Big Flavor: One of the things I adore about this recipe is that it’s made with simple, everyday ingredients. You don’t need any fancy or hard-to-find items to whip up a delicious and comforting meal. Perfect for Make-Ahead Meals: As a busy mom, I appreciate recipes that can be prepared in advance. This manicotti can be assembled ahead of time, stored in the fridge, and then baked right before dinner. Picky-Eater-Approved: Getting kids to eat their greens can be a challenge, but this recipe makes it easy. The spinach blends so well with the cheeses that even the pickiest of eaters will enjoy it. Plus, the cheesy goodness is something everyone loves, making it a win-win! Filling and Satisfying: This Eggless Cheese Manicotti is hearty and satisfying, thanks to the rich combination of ricotta, mozzarella, and spinach. It’s a meal that leaves everyone feeling happy and full.
1 – Prepare The Baking Dish
Brush the baking dish with 2 teaspoons of olive oil. Pour half of the marinara sauce on the bottom of the baking dish. PRO TIP: Put tubes in a large bowl with hot water while you make the filling. They’re easy to stuff that way and will cook all the way through in less time when you bake them. PRO TIP: Place the cheese mixture in a Ziploc bag and snip off the end.
3 – Fill The Pasta
Fill each tube with the ricotta mixture. Arrange shells in baking dishes. Spoon the remaining marinara sauce over. Sprinkle the remaining mozzarella and Parmesan cheese on top.
4 – Bake
Cover with aluminum foil and bake for 30–35 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and browned. Let the manicotti stand for 5 minutes. Sprinkle with fresh parsley or basil. Serve.
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Storing & Freezing Instructions
Store: Store leftover shells in an airtight container for up to 3 days. Freeze: Prepare the tubes according to the instructions. Place filled tubes in the pan, but do not bake them. Wrap your pan in plastic wrap, removing as much air as possible between the shells and plastic. Cover the pan tightly in foil and freeze. Store frozen tubes for up to 2 months. When you’re ready to eat the manicotti, bake them at 350°F, covered with foil, for 45 – 60 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and browned. Reheating Leftovers: Loosely cover with foil and cook in the oven at 350°F until warm. The foil helps to keep the manicotti from drying out. You can also microwave on medium power for 2-3 minutes, checking and stirring if needed. Continue heating in 1-minute intervals until hot.
Recipe Card 📖
