Oh Manicotti, you are such a hottie!
I loved manicotti as a child—my mom made it stuffed with ricotta all the time. This vegan version, though, might be the best I’ve ever had: manicotti filled with savory tempeh “sausage” crumbles and a creamy tofu pesto ricotta. If you think vegan can’t taste like the real thing, try this and you’ll be convinced. The texture and flavor are incredibly close to traditional sausage and ricotta.
This dish is high in protein and surprisingly light for such a comforting meal. It delivers all the cozy, rich flavors of a classic baked pasta without feeling heavy.
It’s a quick recipe and works great as a make-ahead dinner. Prepare the ricotta and tempeh sausage in advance, then boil and stuff the manicotti when you’re ready. You can assemble them on a baking sheet, store them in the fridge, and bake for about 15 minutes when it’s time to eat.
The tofu pesto ricotta is fantastic—bright, creamy, and full of herb flavor. I start with a basic tofu ricotta that already includes lemon and nutritional yeast, then fold in fresh basil and pine nuts to build a true pesto character. The result is one of the tastiest vegan ricottas I’ve ever had.
This vegan sausage and pesto ricotta manicotti is addictive — easy to make, full of flavor, and perfect for a weeknight or a special dinner. I’ve been eating it nonstop, and I think you’ll love it too.
Vegan Sausage and Pesto Ricotta Manicotti
Print Recipe
Ingredients
Tofu Pesto Ricotta
- 1/2 a Block (about 8oz.) Extra firm tofu
- 2 Tbsp. Nutritional yeast
- 2 tsp. Olive oil
- 2 Tbsp. Lemon juice
- 2 Cloves of Garlic
- 1/3 C. Fresh basil
- 2 Tbsp. Pine nuts or walnuts
- 1 tsp. Salt
- 1/4 tsp. Black pepper
Tempeh Sausage
- 8 oz. Tempeh
- 1 Tbsp. Olive oil
- 1 tsp. Dried basil
- 1 tsp. Garlic powder
- 1/2 tsp. Oregano
- 1/2 tsp. Paprika
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
For the Manicotti
- 1/2 a Box Manicotti noodles (about 7 noodles)
- 1 1/2 C. Marinara sauce
- Vegan mozzarella for topping (optional)
Instructions
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Make the pesto ricotta first. Squeeze the tofu over the sink to remove as much liquid as possible. Even if it crumbles, that’s fine since you’ll blend it.
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Place all ricotta ingredients in a food processor. Pulse, scraping down the bowl as needed, until the mixture comes together but still has some texture like ricotta. Set aside.
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Bring a large pot of salted water to a boil and cook the manicotti according to package directions. This filling quantity will fill about half a box (7 noodles).
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While the pasta cooks, make the tempeh sausage. Heat olive oil in a nonstick skillet over medium-high heat.
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Crumble the tempeh into the pan and break up large pieces so it resembles sausage crumbles.
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Sauté for 4–5 minutes until the tempeh begins to brown. Stir in the seasonings, toss to coat, and cook another minute until evenly browned. Remove from heat.
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Preheat the oven to 400°F (200°C).
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Drain the manicotti and let the noodles cool a few minutes until they are easy to handle.
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Combine the pesto ricotta and tempeh sausage in a mixing bowl. Reserve a little sausage if you want to sprinkle some on top.
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Pour about half the marinara into the bottom of a baking dish.
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Fill a resealable plastic bag with the ricotta mixture and snip a small corner to create a piping bag for filling the noodles.
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Pipe filling into each end of a manicotti until the noodle is filled. Repeat with remaining noodles.
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Arrange the filled manicotti in the baking dish, top with remaining marinara, vegan cheese if using, and any reserved tempeh sausage.
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Bake at 400°F for 8–10 minutes until hot and bubbly. If chilled after assembly, bake about 15 minutes until heated through.
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Serve immediately, garnished with fresh basil.
Notes
