Dairy-Free Spinach Ricotta Manicotti
Manicotti shells stuffed with dairy-free ricotta and spinach, baked in marinara and topped with melty dairy-free mozzarella.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Dinner Recipes and Dairy-Free Pasta Recipes
Published
Manicotti looks like a lot of work but it's really just shells, a filling, and sauce. I pipe a cashew-tofu ricotta and spinach mix into the tubes, drown them in marinara, and let the oven do the rest. No dairy anywhere near it.
The filling is my dairy-free ricotta, cashews and tofu blended smooth. It pipes into the shells easily and holds its shape after baking instead of turning watery. Can't find manicotti shells at your store? Same filling works in stuffed shells or stacked into dairy-free lasagna.
This recipe uses: Creamy Dairy-Free Ricotta (Cashew & Tofu)
Ingredients
Pasta
- 16 piecesManicotti shells
Filling
- 1 tbspOlive oil
- 2 clovesGarlic cloves, minced
- 10 ozFrozen chopped spinach, thawed
- 2 cupsDairy-free ricotta
- 1 largeEgg
- ¾ tspSalt
- ¼ tspBlack pepper
Assembly
- 3 cupsMarinara sauce
- 1½ cupsDairy-free mozzarella shreds
Garnish
- 2 tbspFresh basil, chopped
Instructions
- 1
Preheat the oven to 375°F.
- 2
Bring a large pot of generously salted water to a boil. Cook manicotti shells until just al dente. Drain and set aside to cool. Set aside the best 14 intact shells — the extras account for any that tear during boiling.
- 3
Heat olive oil in a small skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Remove from heat and let cool.
- 4
Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible. Transfer to a cutting board and roughly chop if needed.
- 5
In a large bowl, whisk the egg, then add the dairy-free ricotta, spinach, cooled garlic mixture, salt, and black pepper. Mix until fully combined. For a vegan version, substitute the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes before adding.
- 6
Transfer the ricotta filling to a piping bag or zip-top bag with the corner cut off for easy filling.
- 7
Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish.
- 8
Fill each manicotti shell with about 1/4 cup of the ricotta mixture and arrange in a single layer in the baking dish.
- 9
Top with remaining marinara sauce and dairy-free mozzarella.
- 10
Cover with foil and bake for 25 minutes.
- 11
Remove foil and bake an additional 10 minutes until hot and bubbly.
- 12
Garnish with fresh basil and serve.
How we make it dairy-free
- Ricotta → Swapped for a cashew and tofu blend. It pipes into the shells clean and doesn't break down into a puddle once it hits the oven.
- Mozzarella → Dairy-free mozzarella shreds on top. They melt and pull like the real thing, which matters more here than almost anywhere else.
Tips & Variations
Make ahead: Assemble the manicotti up to 24 hours in advance and refrigerate before baking. Add 5–10 minutes to the covered bake time if going straight from the fridge.
Filling hack: Using a piping bag makes stuffing manicotti much easier and less messy.
No-boil option: Some manicotti can be stuffed dry and baked longer — check package instructions and add an extra 1/2 cup of marinara to keep moisture levels up.
Spinach tip: Always squeeze excess water from thawed frozen spinach thoroughly — under-squeezing is the most common cause of watery filling.
Variation: Add chopped mushrooms or plant-based sausage to the filling for extra flavor.
Frequently asked questions
Can I use store-bought dairy-free ricotta instead of making my own?⌄
Sure. Kite Hill and Violife both make versions that hold up fine in the oven. I just like knowing exactly what's in mine, and the cashew-tofu version pipes a little easier.
Can I assemble this ahead of time?⌄
Yes, and it's actually easier the next day. Stuff the shells, cover the dish with sauce on top, and refrigerate unbaked for up to a day. Add about 10 minutes to the bake time since it's starting cold.
How do I store and reheat leftovers?⌄
Leftovers keep in the fridge for 3 to 4 days. Reheat covered in a 350°F oven until warmed through, or microwave individual portions. The dairy-free mozzarella melts again fine either way.
Is this recipe nut-free?⌄
Not as written, since the ricotta starts with cashews. If you need it nut-free, use a store-bought dairy-free ricotta made from tofu or sunflower seeds instead.
Dairy-Free Spinach Ricotta Manicotti · https://nondairydude.com/recipes/dairy-free-spinach-ricotta-manicotti
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