Slice red pepper in half. Place on a parchment lined sheet pan. Drizzle olive oil on top and spread around. Roast at 450°F 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°F for 40 minutes.