Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (9)
Vegan Manicotti
NUTRITION · PER SERVING85M COOK
CAL 44%·PRO 89%
CARBS 69G31% OF CAL
4G FIBER46G OTHER18G TOTAL SUGAR
FAT 49G50% OF CAL
8G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked pasta tubes filled with spinach and ricotta, topped with cheese. A creamy, comforting vegetarian dinner that feeds a family.
mainitalianpastacasserole🥧 baking dish🔥 ovenvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 manicotti shells (194 grams)
- 2 cups vegan ricotta cheese (454 grams )
- 1 ½ cup vegan shredded mozzarella cheese (168 grams )
- ½ cup vegan Parmesan cheese (56 grams )
- 1 cup fresh baby spinach (de-stemmed and chopped, 40 grams)
- ¼ cup cornstarch (32 grams)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces pasta sauce (453 grams )
- fresh basil for garnish (optional)
At a glance
PER SERVING · TIME 85M
CAL 44%·PRO 89%
CARBS 69G31% OF CAL
4G FIBER46G OTHER18G TOTAL SUGAR
FAT 49G50% OF CAL
8G SAT41G 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
- 35m
- Cook
- 50m
- Sodium
- 1948mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 815mg
- Calcium
- 1095mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1948MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.