Vegan Manicotti with Tofu Ricotta and Roasted Red Pepper
This Vegan Manicotti with Tofu Ricotta and Roasted Red Pepper is rich and comforting. It's simple to make, yet so delicious!
Servings 5 (about 3 noodles per serving)
- 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.
Calories: 271kcal | Carbohydrates: 39g | Protein: 13g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 545mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1170IU | Vitamin C: 38.6mg | Calcium: 64mg | Iron: 3.4mg