Stuffed Gluten Free Vegan Manicotti




1 Recipe Faucotta Vegan Spinach cheese

32 oz. Marinara sauce (I like priano jars by Aldi’s)

Optional if non-vegan: 1 egg

8 Oz. grated vegan mozzarella cheese (or 1 recipe Vitamix Fauzeralla Cheese)

8 Oz. grated vegan chedder cheese (I will post a recipe for this)

1 Box Gluten Free Manicotti Shells

Cake Decorating Kit (For stuffing)

2 qt salted water (for boiling the noodles)


A delightfully cholesterol free stuffed manicotti recipe. It takes a bit of work, but its worth the efforts. It uses several other recipes here in my website. They are referenced as ingredent lists in order to make this recipe shorter


Combine the vegan spinach cheese (actually like ricotta), fauzerella, and Fedder and mix well, add the egg if you aren’t vegan and want nice extra flavor. Put them into a pastry bag with a medium tip.

Boil the shells for about 10-12 minutes (or according to the box directions when they are al-dente.

Next is to stuff the shells. Its a bit of work, and is easier with 2 people. Either by yourself or have another person hold the shell vertically, and stuff them with the pastry bag. To use a pastry bag, fill with the mixture, and lightly squeeze the bag to fill the manicotti shells ensuring that you don’t split them with with too much filling. Once filled put them into a square or rectangular pan. Once they are all stuffed, put the marinara sauce over them, and sprinkle with a little feeze (fake cheese). The marina sauce can be spiced up with lots of veggies, mushrooms, etc. Bake in an oven at 350 degrees f. Or 176C for 45 minutes until the sauce is bubbly. I can convert for folks outside of ancient us imperial units.