![]() |
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
Ingredients
1 package Manicotti Shells (pack of 12)
Sauce
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)
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)
1/2 a large lemon (juiced)
1 1/2 teaspoons thinly sliced scallions
1 garlic clove, grated or finely minced
1 teaspoon vegan Worcestershire sauce
1/4 to 1/2 teaspoon red pepper flakes (optional, depending if you want spice)
Salt & Freshly Ground Black Pepper, to taste
1/2 Tablespoons fresh or dried Parsley
Filing
1 16 ounce container vegan ricotta (Tofutti Brand)
1 Tablespoon olive oil
1 1/2 Tablespoon parsley
Salt & Freshly Ground Black Pepper, to taste
1 to 2 Tablespoons nutritional yeast
Topping
1/4 cup nutritional yeast
1/4 cup vegan Parmesan cheese
Olive Oil, to drizzle
Directions
Heat the oven to 375 Degrees and get a casserole or baking dish ready.
Set aside your shells at this point, prepare your filling by combining all the ingredients and mix. When your shells are drained and rinsed to cool. Pat dry and prepare to fill.
*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.
Directions
Heat the oven to 375 Degrees and get a casserole or baking dish ready.
Sauce
In a bowl combine vegan mayo, vegan cream cheese, and scallions in a large mixing bowl.
![]() |
On a cutting board quarter and halve your artichoke hearts and measure 1 cup.
![]() |
On a separate plate, grate chilled Daiya wedges until you get 1 cup.
![]() |
Combine all the rest of the ingredients except the 1/2 cup vegan cheese in a large bowl, you want to have some to go on top. Stir the mixture well to mix everything nicely.
![]() |
*Now if you want this sauce to be smooth, you can purée it in a blender until you reach your desired texture. You could also make it chunkier by leaving it as prepared above, both are delish.
Once you have you sauce made, set aside in the fridge until ready. Next, prepare your manicotti as directed on the package until al dente. Once at al dente texture, drain the pasta and rinse in cold water.
*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.
One by one, take each shell and fill evenly each. Lay each filled shell in your prepared casserole dish lined with a light layer of your prepared sauce.
Repeat this process until all the shells are filled and you have a nicely lined casserole dish. With your remaining sauce, scrape it on top of the prepared casserole dish and sprinkle the topping and a light drizzle of oil to help it brown.
Place in your heated oven and bake for 20 to 30 minutes until bubbly and the topping is lightly browned.
-Amy
ReplyDelete黑絲美女-台灣色情視訊聊天
黑絲美女圖片-台灣uu聊天室視頻破解
爆紅正妹-網絡色情視頻聊天室直播
正妹牆-台灣真人裸聊視訊app
正妹空姐-免費真人裸聊qq
美女圖片一絲不掛-啪啪免費視頻在線觀看
正妹頻道-免費視頻找女人聊天
按摩全套-私密直播_美女現場直播
s383live影音城-視頻交友 床上直播
530線上影音城-美女免費直播網站