1cupfresh baby spinachde-stemmed and chopped, 40 grams
¼cupcornstarch32 grams
½teaspoonsalt
¼teaspoonblack pepper
16ouncespasta sauce453 grams
fresh basil for garnishoptional
Instructions
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Place pasta shells in a large bowl of hot water and soak for 30 minutes to soften. Stir around with your hand about halfway through, to unstick any noodles.
Pour the liquid off the ricotta cheese.
While the shells are soaking, combine the ricotta cheese, 1 cup of mozzarella, parmesan cheese, spinach, cornstarch, salt and pepper together in a bowl. Mix well.
Pour half of the pasta sauce into the bottom of the baking dish.
Transfer the cheese mixture to a piping bag. You can also use a ziploc bag.
Squeeze about 1⁄3 cup of filling into each pasta shell and place them on top of the sauce in the baking dish.
Once you’ve filled all of the shells, pour the remaining pasta sauce over the top.
Sprinkle it with the remaining 1⁄2 cup of mozzarella cheese.
Cover with aluminum foil and bake for 45 minutes. Remove from the oven and let it sit for 10 minutes before serving.
Garnish with fresh basil.
Notes
To store:Store vegan manicotti in an airtight container in the refrigerator for up to 4 days. You can reheat it in a 350ºF oven or in the microwave until it’s warmed through.To freeze: Transfer your vegan manicotti to a freezer-safe container or bag and freeze for up to 3 months. Let the manicotti thaw in the refrigerator before reheating according to the instructions above.