This was such a hit in our house growing up and would probably hit my top five favourite meals my mother ever made. I’ve adapted it over the years and no matter how many times I make it, one thing remains true: I can never make this dish without breaking at least one manicotti shell while stuffing them.

I’ve gotten a lot better at judging when and how to take the manicotti shells out of the boiling water. Six minutes seems to be the sweet spot. Pull them out with a pair of tongs (I have tongs with silicone tips). They will still feel a bit hard but that’s ok, they will soften up more when they bake. Keeping them a little firmer makes them easier to stuff and less likely to break.

I just love this meal and I am so happy to find that (nearly) everyone in my family has become big fans too. My youngest is hard to please, but I’m hoping we will win her over next time.

Ingredients

• 1/2 cup finely chopped onion
• 2 cloves of garlic, minced
• 1/2 cup green pepper, chopped
• 2-3 cups vegan ground round (or other ground beef substitute)
• 1.5 cans of tomato paste
• 2 tsp salt (or more, to taste)
• 1/2 tsp pepper (or more, to taste)
• 1 1/2 Italian seasoning
• 2 tsp granulated sugar
• 4 cups tomato puree (or strained tomatoes)
• 16-20 manicotti shells
• 1 recipe of vegan ricotta
• 1-2 cups vegan cheese shreds (we use Daiya brand)

Yield: 16-20 stuffed shells (serves 6-8)

In a large saucepan, saute onion and garlic for a few minutes, then add green pepper and ground round. Add tomato paste, salt, pepper, Italian seasoning and sugar. Stir until the sauce starts to simmer and then add the tomato puree. Simmer for another 20 minutes.

Partially boil manicotti shells in salted water for 6 minutes. Drain.

Combine the vegan ricotta with 1-1/5 cups of vegan cheese shreds. Fill the shells with small spoon (what am I saying, just use your fingers). Place shells in casserole, 8×11”. Cover with the sauce and bake, covered, for 20 minutes. Remove cover and bake additional 15 minutes. Add the remaining 1/2 cup of Daiya shreds and bake for another 5 minutes.

Broil for 2-5 minutes if you like the top a little crispy but watch the entire time to prevent burning.

Let sit for 5-10 minutes before serving.