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Stuffed Manicotti

Serving size: 4

Prep Time: 15

Cook time: 50

FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, nut, nightshades


  • 4 cups of sauce (we recommend Nomato Sauce)

  • 1 7ounce GF manicotti noodles

  • 16oz vegan ricotta

  • 4oz vegan Parmesan

  • 1 egg beaten

  • 2tbsp dry parsley

  • 8oz vegan mozzarella (split up)


  1. Preheat oven to 375 degrees

  2. Boil noodles for 3 min then remove with slotted spoon into ice bath

  3. In a large bowl combine ricotta, Parmesan,egg, parsley, and half the mozzarella

  4. Add to piping/pastry bag

  5. Fill the noodles, making sure not to overfill

  6. Spread half the sauce on the bottom of a 9x13 baking dish

  7. Add the stuffed manicotti and cover with sauce and mozzarella

  8. Cover with foil and bake for 50 minutes or until cheese is melted


Story Behind the Recipe

Once The Chef saw that there were gluten free manicotti he knew he had to make stuffed manicotti. Such a special treat for anyone who's gluten free and dairy free.

If you're allergic to nightshades or just tomatoes in general, the link to the recipe is above in the ingredients just click on "Nightshade Free Nomato Sauce". All in all, together the two recipes take quite a while and are a lot of work to be honest, but if you split them up then it's not too bad. Make the Nomato sauce one day and the rest of this recipe another day. Good news is the Nomato recipe makes a large amount so you'll have at least two batches worth of sauce one of which you can store for later. You can store in the freezer or jar it.

Such a heavenly taste and special experience. It's well worth the effort. To be warned, it's not the most beautiful dish to look at and it comes out pink, but the taste is what matters. Own the look as we have and carry on the name of Pink Manicotti! Everyone will be intrigued by the name.

Leave a review when you're done! Click the start on the left of the screen to begin! Happy Eating!

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