|Baked Vegan Spinach & Artichoke Manicotti|
This recipe shows you how to combine the familiar flavors of spinach & artichoke, with the classic baked pasta. With that creamy and savory flavors you love to dip into and a cheesy pasta, you can't go wrong when indulging in this on your next Sunday dinner. Perfectly paired with your favorite bread and vegan adult beverage. Serve along side a fresh garden salad and get ready for a new dinner tonight. Enjoy!
Baked Vegan Spinach & Artichoke Manicotti
2 cups frozen or frozen chopped spinach
1 cup whole artichoke hearts, quartered and halved (frozen or canned)
1/2 cup vegan mayonnaise
1 8oz container vegan cream cheese
1 1/2 cup freshly grated vegan cheese (Daiya cheddar was used in this, but jack would be great)
Heat the oven to 375 Degrees and get a casserole or baking dish ready.
*I used a large opened squeeze bottle but you can use a pastry bag or small spoon to fill. Just remember to be gentle, you don't want to rip the pasta.