Dairy-Free Spinach Ricotta Manicotti
Tender manicotti shells filled with creamy dairy-free ricotta and spinach, baked in rich marinara sauce and topped with melty plant-based mozzarella. A classic Italian comfort dish made completely dairy-free.
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
- 0.75 tspSalt
- 0.25 tspBlack pepper
Assembly
- 3 cupsMarinara sauce
- 1.5 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.
Dairy Substitutions Used
Traditional ricotta is replaced with a cashew-tofu dairy-free ricotta, while mozzarella is replaced with plant-based cheese shreds to maintain melt and texture.
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.
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