Vegan Manicotti with Spinach and Bean Ricotta

Ingredients:

For the manicotti:

• 1 box manicotti shells (about 14 shells)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 24-ounce jar marinara sauce

For the spinach and bean ricotta:

• 2 cups packed fresh spinach leaves
• 1 15-ounce can white beans (such as cannellini or navy), drained and rinsed
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the manicotti shells according to the package instructions until they are just tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes.
3. Add the marinara sauce to the skillet with the onions and garlic. Stir well and let it simmer for about 5 minutes. Remove from heat and set aside.
4. In a food processor, combine the fresh spinach, white beans, nutritional yeast, lemon juice, dried basil, and dried oregano. Pulse until everything is well combined and the mixture resembles a ricotta-like texture. Season with salt and pepper to taste.
5. Spread a thin layer of the marinara sauce mixture in the bottom of a baking dish.
6. Stuff each manicotti shell with the spinach and bean ricotta mixture using a spoon or piping bag.
7. Place the stuffed manicotti shells in the baking dish in a single layer. Pour the remaining marinara sauce over the top of the shells.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the manicotti shells are heated through and the sauce is bubbly.
9. Serve the vegan manicotti hot, garnished with fresh basil or parsley if desired. Enjoy!