The Simple Veganista · by Julie | The Simple Veganista★ 5.0
VEGAN CANNELLONI (MANICOTTI)
NUTRITION · PER SERVING50M COOK
CAL 29%·PRO 38%
CARBS 64G44% OF CAL
6G FIBER47G OTHER10G TOTAL SUGAR
FAT 31G48% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pasta tubes filled with vegan ricotta, baked in marinara sauce, and garnished with fresh basil. This is a comforting, plant-based take on a classic Italian pasta dish.
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View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 10 – 12 manicotti pasta shells (8 oz. package)
- 4 cups vegan ricotta (cashew ricotta cheese or tofu ricotta, double if using these recipes (you may have a little leftover))
- 2 cups or so marinara sauce, or pasta sauce of choice
- chopped fresh basil, to serve (optional)
At a glance
PER SERVING · TIME 50M
CAL 29%·PRO 38%
CARBS 64G44% OF CAL
6G FIBER47G OTHER10G TOTAL SUGAR
FAT 31G48% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 381mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 764mg
- Calcium
- 56mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.