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5 from 4 votes
Vegan Manicotti with Blush Sauce and Kale
Vegan Manicotti with Blush Sauce and Kale
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins

These vegan manicotti are stuffed with a mix of kale and dairy-free ricotta, then smothered in creamy blush sauce and baked up to bubbly perfection!

Course: Entree
Cuisine: American, Italian
Servings: 8
Calories: 479 kcal
Author: Alissa Saenz
  • 8 ounces dried manicotti pasta (about 16 shells)
For the Sauce
  • 2 tablespoons olive oil
  • ½ cup minced shallots (about 2 shallots)
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 1 (14 ounce) can crushed tomatoes
  • 1 (14 ounce) can diced tomatoes
  • 1 (14 ounce) can full fat coconut milk
  • 1 teaspoon organic granulated sugar
  • ½ teaspoon red pepper flakes (or to taste)
  • ½ teaspoon salt (or to taste)
For the Ricotta-Kale Filling
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 4 cups finely chopped kale leaves (about 1 small bunch), stems removed
  • 1 ½ cup raw cashews, soaked in water 4-8 hours and drained
  • ¾ cup unflavored and unsweetened non-dairy milk
  • ¼ cup lemon juice
  • 2 tablespoons finely chopped onion
  • 1 pound firm or extra firm tofu, drained
  • 1 teaspoon salt, or to taste
For Serving
  • Chopped fresh basil or parsley
  1. Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

  2. Drain the pasta into a colander and toss it with a dash of olive oil to prevent sticking.

To Make the Sauce
  1. Coat the bottom of a large pot with olive oil and place it over medium heat.

  2. When the oil is hot, add the shallots. Sauté for about 5 minutes, until soft and translucent.

  3. Stir in the garlic and flour. Continue to sauté for about 2 minutes, until the garlic becomes very fragrant.

  4. Stir in the wine and raise the heat to bring it to a boil. Lower the heat and allow the it to simmer until most of the liquid has cooked off, about 3 minutes.

  5. Stir in the crushed tomatoes, diced tomatoes, coconut milk, sugar, and red pepper flakes. Raise the heat and bring the mixture to a boil.

  6. Lower the heat and allow the sauce to simmer for about 20 minutes, until it thickens up a bit. 

  7. Remove the sauce from the heat and season with salt.

To Make the Filling
  1. While the sauce simmers, coat the bottom of a large skillet with olive oil and place it over medium heat.

  2. When the oil is hot, add the garlic and sauté for about 1 minute, until very fragrant.

  3. Add the kale and continue to sauté until it has fully wilted, about 8 minutes. You can add a splash or two of water to help this along, but no more than that.

  4. Remove the skillet from heat and let it sit to cool while you make the ricotta.

  5. Place the cashews, milk, lemon juice and onion into the bowl of a food processor fitted with an s-blade. Blend until smooth.

  6. Add the tofu and pulse until a chunky, ricotta-like texture is achieved.

  7. If the kale will fit into your food processor bowl, add it and pulse a few times to incorporate it into the mix. Otherwise, combine the ricotta and kale in a large mixing bowl. 

To Assemble and Bake the Manicotti
  1. Preheat the oven to 400°.

  2. Ladle about half of the sauce into a 9 x 13 inch baking dish.

  3. Use a pastry bag or zippy bag with a corner snipped off to pipe the ricotta mixture into the shells.

  4. Arrange the shells in the baking dish once filled, and then ladle the remaining sauce over top.

  5. Cover the dish and bake for about 25 minutes, until the sauce is bubbly.

  6. Remove the pan from the oven and allow it to sit for about 5 minutes before serving.

  7. Divide onto plates and top with fresh basil or parsley.

Nutrition Facts
Vegan Manicotti with Blush Sauce and Kale
Amount Per Serving (2 shells)
Calories 479 Calories from Fat 239
% Daily Value*
Fat 26.5g41%
Saturated Fat 7g35%
Sodium 708mg30%
Potassium 535mg15%
Carbohydrates 45.2g15%
Fiber 4.6g18%
Sugar 7.5g8%
Protein 15.8g32%
Calcium 190mg19%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.