Ingredients
Pasta and Greens
- 12 ounces curly kale leaves (about 1 small bunch)
- 8 ounces dried manicotti pasta (about 14-16 tubes)
Sauce
- 2 tablespoons olive oil
- ⅔ cup finely chopped shallots (about 2 shallots)
- 3 garlic cloves, minced
- ⅓ cup vegetable broth
- 1 (15 ounce / 425 gram) can crushed tomatoes
- 1 (15 ounce / 425 gram) can diced tomatoes
- 1 (14 ounce / 397 gram) can full-fat coconut milk
- 1 teaspoon organic granulated sugar
- ¼ teaspoon red pepper flakes (or to taste)
- ½ teaspoon salt (or to taste)
Ricotta Filling
- 1 ½ cups raw cashews, soaked in water 4-8 hours, rinsed, and drained
- ½ cup water
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon salt, or to taste
- 1 (14 ounce / 397 gram) package firm or extra firm tofu, drained
- 1 cup fresh basil leaves
Instructions
- Blanch the Kale: Bring a large pot of salted water to a boil. Remove stems from the kale leaves. Add kale to boiling water and blanch for about 2 minutes until wilted. Remove with tongs and place on a plate to cool.
- Cook the Manicotti: Bring the water back to boil and add manicotti pasta. Boil according to package instructions until al dente. Drain in a colander and let cool briefly. Arrange tubes in a single layer on a parchment-lined baking sheet, separating any stuck tubes carefully.
- Prepare the Sauce: Heat olive oil in a large pot over medium heat. Add chopped shallots and cook for about 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Add vegetable broth and simmer 3-4 minutes until liquid mostly evaporates. Stir in crushed tomatoes, diced tomatoes, coconut milk, sugar, red pepper flakes, and salt. Bring to a boil, then reduce heat and simmer gently for 15 minutes until thickened. Adjust salt to taste and remove from heat.
- Make the Ricotta Filling: In a blender or food processor, combine soaked cashews, water, lemon juice, garlic, and salt. Blend until smooth. Blot kale dry if still wet, then add kale, tofu chunks, and basil leaves. Pulse until mixture is slightly chunky, resembling ricotta cheese, with finely chopped kale and basil.
- Assemble and Bake: Preheat oven to 400°F (200°C). Ladle half the sauce into one large or two medium baking dishes. Using a pastry bag or zippy bag with the tip cut off, pipe ricotta mixture into each manicotti tube. Arrange filled tubes in a single layer in the dish(es). Pour remaining sauce over the tubes. Cover with foil and bake for about 30 minutes until sauce is bubbly.
- Rest and Serve: Remove from oven and let manicotti sit for 5 to 10 minutes before plating. Divide portions and serve warm.
Notes
- Soak cashews well ahead of time (4-8 hours) to ensure a smooth, creamy ricotta texture.
- Blanching the kale before blending helps soften its texture and mellow its flavor.
- Use firm or extra firm tofu drained well for the best ricotta consistency.
- The blush sauce gains creaminess and richness from coconut milk, making it a great dairy-free alternative.
- You can prepare the sauce and filling in advance to save time on the day of baking.
- For easier filling, a pastry bag or zippy storage bag with a corner snipped works best to pipe ricotta into the manicotti tubes without mess.
- Letting the manicotti rest after baking helps the flavors meld and makes slicing cleaner.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
