This Vegan Manicotti with Tofu Ricotta and Roasted Red Pepper is rich and comforting. It's simple to make, yet so delicious!
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Tofu ricotta: Has a creamy texture and cheesy taste. I used homemade tofu ricotta but you could also use store-bought.
- Red bell pepper: Adds a sweet taste. You could use spinach instead, like I did with my Zucchini Lasagna Roll-Ups.
- Olive oil: To roast the red pepper.
- Manicotti noodles: I used brown rice noodles, but you can use your favorite pasta.
- Marinara sauce: Use whatever your favorite is; you could use one with roasted garlic or other additions.
- Vegan mozzarella: Adds cheesy flavor.
How to Make This Recipe
Step 1: First, make the tofu ricotta by mixing firm tofu, nutritional yeast, basil, lemon juice, olive oil, and salt and pepper in a food processor. This can be made the day before.
Step 2: Roast a red pepper by cutting it in half, laying it on a parchment lined baking sheet, and drizzle olive oil on top. Roast in the oven until charred.
Step 3: After it cools, peel most of the skin off. (Some charred skin adds a smoky flavor.) Slice, and mix with tofu ricotta. You can also roast the red pepper the day before to make things easier.
Step 4: Cook manicotti noodles as per instructions. I only cooked mine for 4 minutes because they will be baked later.
Step 5: Fill a baking dish with marinara sauce. Using a piping container, piping bag, or a ziplock bag with the corner snipped off, fill each manicotti noodle with vegan ricotta mixture and place on top of marinara sauce.
Step 6: Top with marinara sauce and shredded vegan mozzarella, if using. Cover the baking dish with aluminum foil and bake in the oven.
Other Recipes with Tofu Ricotta
- Cheesy Vegan Spinach Dip
- Tofu Ricotta Stuffed Breadsticks
- Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
- Vegan Calzones
- Mashed Cauliflower with Tofu Ricotta and Sun-Dried Tomatoes
- Since there are a few steps to this recipe, I find it easier to do a couple of the steps ahead of time. The tofu ricotta and roasted red pepper can be made the day before.
- If you're pressed for time, you can use a store-bought roasted red pepper instead of roasting it yourself.
- If you are using a ziplock bag with the corner snipped off, place it in a measuring cup to fill it.
- Before filling the manicotti, you're going to want to push all the filling to one corner of the bag. Use a spatula or other kitchen tool to press on the bag and move it to the corner. This will ensure you're getting all the filling.
- If you have a couple of extra noodles that didn't get filled, you can fill them with shredded vegan mozzarella so they don't go to waste.
- Pour marinara sauce on top of the noodles. The marinara sauce is not only for taste, but the noodles need the moisture so they don't dry out.
- Cover the baking dish with aluminum foil. This prevents the noodles from drying out and getting crispy. The aluminum foil acts as a tent to steam the dish.
Can This Vegan Manicotti Be Made Ahead of Time?
Absolutely! You can also make the tofu ricotta and the roasted red pepper in advance and make the manicotti the day after.
I ate the vegan manicotti for about 5 days in a row and it tasted great each time.
How Long Does This Recipe Last?
This recipe will last 4-5 days in an airtight container in the fridge.
Can You Freeze Leftover Manicotti?
Yes! Let manicotti cool completely.
For individual portions, place in small freezer bags or airtight container. Freeze up to 3 months.
This Vegan Manicotti has a tofu ricotta and roasted red pepper filling that is to die for! The whole family will love this recipe.
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I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge without having to switch out the container first.
Vegan Manicotti with Tofu Ricotta and Roasted Red Pepper
- 1 red pepper
- 1 tablespoon olive oil
- Whole batch Tofu Ricotta
- 7 ounces manicotti noodles (about 16 noodles- more or less depending upon size of your noodles)
- 2 cups marinara sauce divided
- Chopped basil for garnish
- Shredded vegan mozzarella optional
- Preheat oven to 450°.
- Filling: Slice red pepper in half. Place on a parchment lined sheet pan. Drizzle olive oil on top and spread around. Roast at 450° for 15-20 minutes, or until charred. Let cool.
- When red pepper is cool enough to handle, peel off the skin. If there's some left on, that's fine, it adds a smoky flavor. Slice and mix with tofu ricotta in a food processor.
- Manicotti: Cook noodles as per instructions. Mine only needed to be cooked 4 minutes (since they'll be baked later).
- Spread 1 cup marinara sauce in a 9"x 13" baking dish. (My baking dish was smaller so I baked the manicotti in 2 batches.)
- Using a piping container, piping bag or a ziplock bag with a corner snipped off, fill each noodle and place on marinara sauce filled baking dish.
- Top with 1 cup marinara sauce. If using, sprinkle shredded vegan mozzarella on top. Cover baking dish with aluminum foil. Bake at 375° for 40 minutes.
- Top with chopped basil and serve.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.