How to make dairy free manicotti

I feel just because I have to live dairy-free doesn't mean I have to give up the food I love!!

760
STEPS
INGREDIENTS

Preheat oven to 350*. Cook & drain sausage breaking it up as you cook it.

Preheat oven to 350*. Cook & drain sausage breaking it up as you cook it.

Mix a little of the mozzarella with the tofu ricotta.

Mix a little of the mozzarella with the tofu ricotta.

Cook manicotti according to package instructions.

Cook manicotti according to package instructions.

Line bottom of casserole dish with sauce mix.

Line bottom of casserole dish with sauce mix.

Put tofu ricotta mix either into a pastry bag or a ziploc bag & cut a corner of the ziploc bag off.

Put tofu ricotta mix either into a pastry bag or a ziploc bag & cut a corner of the ziploc bag off.

Hold the cooked manicotti open carefully. Take bag w/ tofu ricotta & slowly squeeze into each end. If u fill to fast u can break the pasta.

Hold the cooked manicotti open carefully. Take bag w/ tofu ricotta & slowly squeeze into each end. If u fill to fast u can break the pasta.

Fill manicotti until either you run out of pasta or run out of tofu ricotta mix.

Fill manicotti until either you run out of pasta or run out of tofu ricotta mix.

Cover w/ sauce & the remainder of the Teese Vegan Mozzarella. Bake covered w/ foil, spray foil w/ xooking spray so it doesn't stick, until tofu mix is hot. & cheese is melted.

Sorry I don't have a picture of it cooked but forgot to take that pic. I've also used this mix to make stuffed shells & lasagna.

  • 1.0 recipe of my Basil Tofu Ricotta
  • 1.0 jar Classico Roasted Garlic Tomato Sauce
  • 1/2lb Johnsonville Ground Italian Sausage
  • 1.0Tbsp minced garlic
  • 1.0 box Manicotti
  • Foil
  • cooking spray
  • 1/2 tube Teese Vegan Mozzarella, shredded
Waldorf, MD
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