This is a take on my previous manicotti recipe.  Only better.  Kyle called it the best I’ve ever made.  I’d love to take all the credit, but I have a feeling the Sabra tuscan herb garden hummus played a large role too.


To make the manicotti filling, I used the entire block of organic extra firm tofu, a heaping 1/2 cup of Sabra hummus, and 1/3 cup frozen spinach.


I crumbled and mixed it all together with a fork (hello arm workout) until it resembled a ricotta cheese texture.


Unlike last time, I opted to speed up the stuffing process by piping it into the pasta shells (using a baggy with the corner cut off).


Turns out, the was no time saver.  It was just as tedious of a process and I feel like I lost much of the stuffing in the bag.  Plus I wound up using my fingers way more than I did when I just stuck to the good ‘ol spoon method.  Next time I’ll just go back to my initial technique.


I added water to the pan (like last time) making sure to wet the top of the shells so they’d cook.  There was ~1 cm of liquid in the bottom of the pan, then I coated the noodles with organic marinara sauce and cooked them in the oven for 40 minutes on 375 degrees.




I made two pans this time (because Kyle and I have pretty incredible appetites).


And after my first serving, I had two more.


They tasted so so good.  The inside just oozed with flavor.  And thanks to the hummus, it was truly the easiest recipe ever.


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Comments (49)

  1. Becky (have turtle will travel)

    Just wetting the noodles a little makes them cook ok in the oven? Really? I have never had success baking pasta (except for crockpot lasagna and that’s with ‘no boil’ noodles). It’s always crunchy if I don’t pre-boil the noodles. But that manicotti looks soo good, and easy (key word for me!).

  2. Hollie

    This looks delicious. I’ve been meaning to ask you (without sounding incredibly awkward) for a while… How much hummus do you go through a week. I never used to like it, but after trying Sabra after you raved about it so much, I’ve been going through 2 tubs of the Supremely Spicy stuff a week. By myself. Is that a weird amount of hummus?

  3. Katie @ Peace Love & Oats

    Those look delicious! I’m a big fan of marinara sauce, I put it on just about anything!

  4. Suzanne


  5. Kailey

    This looks delicious!! I have always wanted to try making Italian food with tofu because I love the texture of it 🙂

  6. emma

    Yum! Thanks again Elise, for proving that vegan food is more than nuts and berries… 😉 I really appreciate how much effort you put into this blog, because it makes me so happy to see all the wonderful healthy (and most importantly – relatively simple) possibilities I could create! You’re really helping me, and i’m sure a lot of other people, break down unhealthy barriers… so… thanks! And guten appetit aus Deutschland. 🙂

  7. wendy-frances

    What a fantastic idea! I will defintely try this. Thanks for posting!

  8. Emily

    Brilliant. Absolutely brilliant.
    That is all. (:

  9. ethel

    WHA?!? Totally blowin’ mah mind right now! That’s a pretty irresitible combo. Kudos Eclaire!

  10. Lisa

    Eek! This looks so so delicious!
    I don’t think I could stop at one serving either, that looks so good!

  11. Elise (Post author)

    🙂 gracias 8

  12. Elise (Post author)

    thanks for such a sweet comment emma! im happy youre enjoying my blog so much 🙂

  13. Elise (Post author)

    next on my list is blending tofu with marinara to make a creamy red sauce….mmmm

  14. Elise (Post author)

    lately im the same exact way!

  15. Elise (Post author)

    well hollie, you’ve come to the right place. i eat SO MUCH hummus its pretty much my primary food group. i hardly bother taking pics of it because its just so constant it would occupy 75% of the blog…so i think thats a perfectly reasonable amount of sabra to eat 🙂 its healthy, vegan, gluten free, and pretty much goes with everything…whats not to love!?!

  16. Elise (Post author)

    yes. the deal is coating every portion with water first and then getting marinara on every part too…if you want to be extra sure there are no crunchy parts reapply the sauce midway through baking (from the sauce thats at the bottom of the pan, or more from the jar). you gotta have enough liquid that the pasta can absorb.

  17. Katie

    Sabra should start paying you. I swear everytime you make a recipe with it (or just show a tub being taken down) I must have it.

  18. Elise (Post author)

    trust me, they hook it up 😉 i have NO SHORTAGE of sabra in my fridge/freezer right now, haha

  19. Lou

    LOVE easy meals like this…. awesome idea adding hummus…. protein + flavour ahoy 😉

  20. Tamra

    This looks delish. Adding it to my menu for next week. Thanks for sharing!

  21. BroccoliHut

    What a fantastic idea!! Never would have thought to use hummus as a pasta filling, but it’s pretty genius.

  22. Aviva Goldfarb

    So creative, Elise, these look totally delectable!

  23. Jessica

    Looks sooo goood! Finally I have found a vegan pasta dish that somehow incorporates hummus! I cannot wait to try this 🙂

  24. jess

    hummus does taste like cheese when melted. mmm…

    so i’ve been listening to fun. nonstop on the train and at the gym. remember our awesome dance parties to american hi fi? (sp?) good times.

    miss you. love you. xoxo

  25. melissa

    I don’t know what I like more… your talent for creating yummy manageable recipes or your total disregard for portion sizes.

    Sending nothing but hummus covered love your way. 🙂

  26. Jessie

    Ah, thank you for sharing this recipe. I’m heading to the grocery store & really hope they have this hummus. I’m kinda thinking it may be a fail though :-X (pray for me haha) Cannot say I blame you for eating more than 1 serving. Seriously how could you not w/ something as delicious as that!!

  27. Tt in nyc

    My sister makes something similar but lacks the patience to stuff shells or tube shapes noodles… So she cooks lasagna noodles until half cooked thu, cuts in half, then puts filling on one end and rolls up- the ruffley ends are cute too!
    Lovelove the tofu ricotta hummus- on the to do for this weekend!

  28. Elise (Post author)

    the roasted red pepper, garlic or original flavors would be awesome too…i dont think theres a hummus i wouldnt try it with actually…

  29. Elise (Post author)

    haha. thanks melissa. 🙂

  30. Elise (Post author)

    one of the songs totally reminds me of an american hi fi summer…oh man…we got some good shit outta your “clients” didnt we.

  31. Elise (Post author)

    thanks aviva!

  32. Elise (Post author)

    why thank you 😉

  33. Elise (Post author)

    awesome! enjoy 🙂

  34. Shaunna@mamas13minutemile

    This looks so good. I never would have thought to put hummus in manacotti 🙂

  35. Haley

    Did you thaw the spinach before mixing it in?

    Thanks for another yummy looking recipe!!

  36. Elise (Post author)

    i didnt actually. it had basically thawed by the time i had finished stuffing, though.

  37. elaine c.

    does this above recipe make 2 pans or would we double it to make 2? thanks! i’ve gone through 3 tubs of hummus since 4 nights ago. crazy obsession.

  38. Elise (Post author)

    the above makes 12 manicotti (i had to use more than one pan because it only fit 8 per pan). double it to make 24 manicotti.

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  42. jennifer (iffles)

    I’ve made this a couple times since you first posted it and love it, but I also wanted to let you know that it was a big hit at our pre-marathon pasta party last night! Even all the meat-and-cheese people liked it 🙂

  43. Elise (Post author)

    awesome! so glad you are a fan jennifer 🙂

  44. Caree Gordon

    Very tasty! Since my husband & I both love manicotti, I’ll admit I was a bit sceptical about this cheese-less recipe. We both loved it! I made with a cup of fresh chopped spinach, super light & room for desert 😛

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  46. Diana Cullen

    Can you freeze the manicotti either before or after baking them?

  47. Elise (Post author)

    Hi Diana. You can definitely freeze after baking. I make this and lasagna in bulk for freezing all the time. Don’t think freezing it pre cooking would work though. Noodles would get soggy and turn to mush.

  48. Paulette

    Assuming you press the water out of the tofu? Also, you don’t use nutritional yeast in this version? Looks yummy, making it now!

  49. Michelle

    I am going to use the filling for lasagna. I am hosting easter for a vegan/vegetarian crowd. I am vegan myself, and always looking for a good “ricotta” recipe.

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