Ingredients

• Ingredients Units USM Scale 1x2x3x 10 – 12 manicotti pasta shells (8 oz. package) 4 cups vegan ricotta (cashew ricotta cheese or tofu ricotta, double if using these recipes (you may have a little leftover)) 2 cups or so marinara sauce, or pasta sauce of choice chopped fresh basil, to serve (optional)

Preparation

• Instructions Make your vegan ricotta cheese and keep in the refrigerator until ready to use. Preheat oven to 350 degrees. Cook pasta: Bring a large pot of water to a boil and cook cannelloni shells, about eight minutes. Rinse in cool water. Prep dish: In approx. a 9 x 13 inch baking dish, pour about 3/4 cup pasta sauce onto the bottom. Fill shells: Place ricotta in a large size zip lock bag, let all the air out and seal. Cut a small hole on one bottom corner about 1/4 inch wide (or use a pastry bag as in the notes). Squeeze ricotta cheese into each tube. Place in baking dish and cover with remaining sauce, add more sauce if desired. Bake: Cover with foil or silicone mat and bake for 30 minutes. Serve with a sprinkle of freshly chopped basil for a bit of color. Also great with Almond Parmesan and homemade Artisan Bread. Serves 5 – 6, 2 shells per serving