This Eggless Cheese Manicotti is delicious, incredibly filling, and satisfying. The combination of cheeses with spinach makes for a hearty meal that keeps everyone full and happy. Trust me, once you try this recipe, it will become a staple in your meal rotation! It’s comfort food at its finest.
Oriana’s Thoughts On The Recipe
Today, I’m thrilled to share with you a recipe that’s become a family favorite in my home: Eggless Cheese Manicotti. As a mom who loves to cook, I always strive to find dishes that are both delicious and easy to prepare. This recipe ticks all the boxes – it’s made with simple ingredients you probably already have in your kitchen, making it perfect for those busy weeknights when you need to get dinner on the table quickly.
One of the best things about this recipe is that it’s perfect for making ahead. I often prepare the manicotti the night before or in the morning, pop it in the fridge, and then just bake it when we’re ready to eat. It’s a lifesaver on those hectic days when the kids have activities, and we need dinner to be quick and fuss-free. Plus, it’s always a hit with the whole family – even my picky eaters ask for seconds!
Finally, this Eggless Cheese Manicotti is not only delicious but also incredibly filling and satisfying. The combination of cheeses with spinach makes for a hearty meal that keeps everyone full and happy. Trust me, once you try this recipe, it will become a staple in your meal rotation!
This vegetarian dish recipe is definitely a crowd-pleaser, and the step-by-step process photos below and video will guide you through the entire recipe. If you like this recipe, you will probably love my Eggless Ricotta Stuffed Shells and my Cheesy Gnocchi Casserole.
What I Love About This Recipe
Simple Ingredients, Big Flavor: One of the things I adore about this recipe is that it’s made with simple, everyday ingredients. You don’t need any fancy or hard-to-find items to whip up a delicious and comforting meal.
Perfect for Make-Ahead Meals: As a busy mom, I appreciate recipes that can be prepared in advance. This manicotti can be assembled ahead of time, stored in the fridge, and then baked right before dinner.
Picky-Eater-Approved: Getting kids to eat their greens can be a challenge, but this recipe makes it easy. The spinach blends so well with the cheeses that even the pickiest of eaters will enjoy it. Plus, the cheesy goodness is something everyone loves, making it a win-win!
Filling and Satisfying: This Eggless Cheese Manicotti is hearty and satisfying, thanks to the rich combination of ricotta, mozzarella, and spinach. It’s a meal that leaves everyone feeling happy and full.
Ingredients You’ll Need, Substitutions & Notes
Ingredients Notes
- Olive Oil: Adds flavor and helps cook the spinach.
- Marinara Sauce: Provides a rich, tomatoey base. Note: You can use homemade or store-bought.
- Whole Milk Ricotta Cheese: Gives the filling its creamy texture. Note: Whole milk ricotta cheese work best for this recipe since it adds extra richness to the final dish.
- Frozen Chopped Spinach: Adds nutrition and flavor; be sure it’s well-drained.
- Mozzarella Cheese: Melts beautifully, adding a gooey texture.
- Pecorino Romano or Parmesan Cheese: Adds a sharp, salty kick.
- All-Purpose Flour: Helps bind the filling.
- Garlic Powder & Onion Powder: Enhances the flavor of the filling.
- Dried Parsley, Basil, and Oregano: Classic Italian herbs for seasoning.
- Salt & Black Pepper: Essential for seasoning.
- Cannelloni or Manicotti Shells: The pasta base for the dish. Note: These tubes are packaged in a box at most major grocery stores.
- Fresh Basil or Parsley (Optional): For garnish and added freshness.
Step By Step Recipe Instructions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Prepare The Baking Dish
Brush the baking dish with 2 teaspoons of olive oil. Pour half of the marinara sauce on the bottom of the baking dish.
PRO TIP: Put tubes in a large bowl with hot water while you make the filling. They’re easy to stuff that way and will cook all the way through in less time when you bake them.
2 – Make The Ricotta Filling
Place the ricotta, spinach, 1 cup mozzarella cheese, 1/2 cup pecorino or parmesan, flour, garlic, onion, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.
PRO TIP: Place the cheese mixture in a Ziploc bag and snip off the end.
3 – Fill The Pasta
Fill each tube with the ricotta mixture. Arrange shells in baking dishes. Spoon the remaining marinara sauce over. Sprinkle the remaining mozzarella and Parmesan cheese on top.
4 – Bake
Cover with aluminum foil and bake for 30–35 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and browned. Let the manicotti stand for 5 minutes. Sprinkle with fresh parsley or basil. Serve.
Food Allergy Swaps
- Dairy-Free: Use dairy-free ricotta, mozzarella, and Parmesan alternatives.
- Gluten-Free: Substitute regular manicotti shells with gluten-free ones.
Substitutions & Additions
- Meat: This recipe is vegetarian — there’s no meat in the filling or sauce — but you can easily add one pound of ground beef or Italian sausage. Cook the meat fully in a large skillet before adding it to your filling or sauce.
- Spice: Feel free to add some red pepper flakes to heat the dish.
- Extra Veggies: Mix in finely chopped bell peppers or mushrooms for added nutrition.
Make-Ahead
To make it in advance, simply assemble it, cover it with foil, and place it in the refrigerator. The dish will keep in the fridge for about two days. When ready to bake, simply bake as instructed in the recipe.
Storing & Freezing Instructions
Store: Store leftover shells in an airtight container for up to 3 days.
Freeze: Prepare the tubes according to the instructions. Place filled tubes in the pan, but do not bake them. Wrap your pan in plastic wrap, removing as much air as possible between the shells and plastic. Cover the pan tightly in foil and freeze. Store frozen tubes for up to 2 months. When you’re ready to eat the manicotti, bake them at 350°F, covered with foil, for 45 – 60 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and browned.
Reheating Leftovers: Loosely cover with foil and cook in the oven at 350°F until warm. The foil helps to keep the manicotti from drying out. You can also microwave on medium power for 2-3 minutes, checking and stirring if needed. Continue heating in 1-minute intervals until hot.
Frequently Asked Questions
Manicotti is simply a mixture of cheeses stuffed into pasta tubes and baked with marinara sauce.
My favorite egg-free pasta brands are 365 Whole Foods, Colavita and DeCecco. Walmart and Wegman’s brands generally do not contain eggs either; however, I highly recommend checking labels all the time because, once in a while, they’re in a shared facility. For this recipe, I used Walmart’s manicotti.
Most fresh Parmesan cheeses contain lysozyme from egg whites, which accelerates ripening and prevents the growth of bacteria. I would recommend you substitute Parmesan cheese for Pecorino. Kraft Grated Parmesan Cheese seems to be safe, but as always, read the labels first.
Yes, just sauté it until wilted and drain any excess liquid before adding it to the filling.
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Recipe Card 📖
Easy Eggless Cheese Manicotti
Equipment
Ingredients
- 2 teaspoons ( 10 ml) olive oil
- 3- 4 cups (about 700 g–950 g) marinara sauce
- 3 cups (26 oz–750 g) whole milk ricotta cheese
- 10 oz (283 g) frozen chopped spinach, thawed and squeezed dry
- 2 cups (228 g) mozzarella cheese, shredded (divided)
- 3/4 cup (90 g) Pecorino Romano or Parmesan cheese, grated (see notes)
- 2 tablespoons (20 g) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 oz (14 tubes – about 250 g) cannelloni or manicotti shells
- 2 tablespoons chopped fresh basil or parsley to garnish (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C).
- Brush the baking dish with 2 teaspoons of olive oil. Pour half of the marinara sauce on the bottom of the baking dish. TIP: Put the tubes in a large bowl with hot water while you make the filling. They Are easy to stuff that way and will cook all the way through in less time when you bake them.
- Place the ricotta, spinach, 1 cup mozzarella cheese, 1/2 cup pecorino or parmesan, flour, garlic, onion, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined. TIP: Place the cheese mixture in a Ziploc bag and snip off the end. That makes the filling process so much easier.
- Fill each tube with the ricotta mixture. Arrange shells in baking dishes. Spoon the remaining marinara sauce over. Sprinkle the remaining mozzarella and parmesan cheese on top.
- Cover with aluminum foil and bake for 30–35 minutes. Remove the foil and bake for an additional 10-15 minutes or until cheese is melted and browned. Let the manicotti stand 5 minutes. Sprinkle with fresh parsley or basil. Serve.
- Meat: This recipe is vegetarian — there’s no meat in the filling or sauce — but you can easily add one pound of ground beef or Italian sausage. Cook the meat fully in a large skillet before adding it to your filling or sauce.
- Spice: Feel free to add some red pepper flakes to give the dish a little heat.
- Extra Veggies: Mix in finely chopped bell peppers or mushrooms for added nutrition.
- Put tubes in a large bowl with some hot water while you make the filling. They’re easy to stuff that way and will cook all the way thru in less time when you bake it.
- Place the cheese mixture in a Ziploc bag and snip off the end. That makes the filling process so much easier.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
