Sausage and Pesto Ricotta Manicotti

I've made this before but didn't take the time to get my photos together. So, this was an excellent reason to remake this dish. It is really good, although it does take a little prep time. I covered my manicotti in the sauce before cooking it since I had prepped my ingredients in advance and they were not hot. If your sausage is still warm you could bake this for just 10 minutes till bubbly and you wouldn't have to cover each piece of pasta totally. Since I cooked this for 30 minutes, to ensure it was nice and hot, my concern was that the pasta would dry out. 

Tofu Pesto Ricotta

• 1 block extra firm tofu
• 4 tablespoons Nutritional yeast
• 2 tablespoons lemon juice
• 1 heaping tablespoon minced garlic
• 1/3 - 1/2 a cup basil, fresh
• 3 tablespoons walnuts
• 1/2 teaspoon black pepper

Tempeh Sausage

• 1 8-ounce block tempeh
• 1 teaspoon basil, dried
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

For the Manicotti

• 1/2 box manicotti noodles
• 1 24-ounce jar traditional pasta sauce (look for no oil)
• vegan mozzarella for topping, optional

Make the pesto ricotta. squeeze the tofu over the sink to remove as much water as you can. Don't worry if it crumbles everything is going in the food processor. Add all ricotta ingredients.

Pulse until it all comes together, scraping down the sides as needed. Add to bowl and set aside.

Start your water for the boiling the noodles. Make the tempeh sausage. Crumble the tempeh into a non-stick skillet.  

Sauté for 4-5 minutes until it starts to brown. Stir occasionally but not to often as that slows browning.

Add the seasonings and toss to coat. Sauté for another minute or so. Remove from heat.

Preheat oven to 400F. Cook manicotti according to package directions. Add the ricotta to the sausage and stir to combine well. While The pasta cooks if you have a large baggie or a decorating bag you can use that to pipe the filling into each manicotti. If you don't you can use a small spoon or even your fingers.

Cover the bottom of your dish with pasta sauce.

Add the manicotti as you stuff them.

Cover with remaining pasta sauce.

Add the vegan mozzarella cheese if using.

Cover with parchment paper and then aluminum foil and bake at 400 for 30 minutes. You can see my comments at the top of the post. See my comments at the beginning of the post for more info on cook time.

Serve while it's good and hot with a side salad.

Enjoy!!!