Hello friends! I'm so grateful for the support everyone has been giving me for the Minnesota's Most Valuable Blogger contest. You guys are truly the greatest! If I could make a batch of cookies for all of you and send them to you - I totally would. Or maybe a batch of baked manicotti?
This dish is so scrumptious! I can't watch an episode of Giada at Home anymore without wanting to recreate her recipes. If you haven't seen my recipe for homemade mixed berry jam, you have to check it out! This recipe actually reminds me of a recipe that I created based on an Amy's frozen meal. It has all the same ingredients - minus the Italian sausage. The Tofurky sausage adds such a great layer of flavor though. You get the sweetness from the peas and tomato sauce and the spiciness from the sausage - and don't forget the ooey gooeyness of the Daiya mozzarella. So good!
- 1/2 cup of Vegan Ricotta - click the link for my recipe
- 2 tbsp oil
- 1/2 small onion - about 1/3 cup - diced
- 1-2 garlic cloves - minced
- 2 Tofurky Italian Sausages (or your favorite Vegan Italian Sausage) - diced
- 3/4 cup frozen peas
- 2 cups Vegan Mozzarella (I used Daiya - my favorite non-dairy cheese)
- 6-8 Manicotti shells
- 3 cups Marinara Sauce
Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, onion, and garlic. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Remove the pan from the heat and set aside to cool slightly. Once cooled - add the peas, ricotta, and 1/2 cup of the mozzarella.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.
Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Sprinkle the rest of the mozzarella on top and drizzle with olive oil. Bake until the cheese has become bubbly and melty - about 30 minutes. Broil for the last 1-2 minutes.