Preheat oven to 350*. Cook & drain sausage breaking it up as you cook it.
Mix a little of the mozzarella with the tofu ricotta.
Cook manicotti according to package instructions.
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.
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.
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
- cooking spray
- 1/2 tube Teese Vegan Mozzarella, shredded