JJ Redick's Holiday Stuffed Manicotti height=

JJ Redick's Holiday Stuffed Manicotti

Prep Time20 minutes
Cook Time35 minutes
Created By: Beyond Meat




Products included in this recipe


1 package of Beyond Beef Beefy Crumbles

1 package Jovial Vegan Manicotti

2 packages Kite Hill Vegan Ricotta

1 package Follow your Heart Mozzarella cheese, grated

1 Container Follow Your Heart grated vegan Parmesan Cheese

½ C Egg Replacer, Follow Your Heart

4 C spinach

1 heaping Cup shiitake mushrooms, diced

2-3 cloves fresh garlic minced (about 2 tsp)

¼ C parsley or basil leaves, mined OR 2 heaping TBL vegan pesto

¼ - ½ tsp. Celtic Sea Salt

Olive Oil

Favorite jarred marinara sauce

9 x 13 baking dish

Pastry bag or quart size plastic baggie


  • 1. Pre-heat oven to 350 degrees
  • 2. In a pre-heated medium skillet add 2 Tbl. olive oil and sauté diced mushrooms. Once they are nicely browned, add the minced garlic. Sauté garlic for 2 minutes. Remove mushrooms and garlic from skillet and set aside.
  • 3. Add 1 Tbl. olive oil to pan, if it's dry. You just need a smidge of oil for spinach.
  • 4. Add spinach to pre-heated skillet and cover for 2 minutes. Once spinach has wilted, remove from pan and allow to drain. Chop spinach and set aside.\
  • 5. In a small heated pot add 1 Tbl. olive oil and ¾ -1 package beefy crumbles. Warm crumbles for 5 minutes on low heat. Add marinara sauce and heat through. Set aside.
  • 6. Grate mozzarella, and have Parmesan ready. Set both aside.
  • 7. Bring a large stockpot of water to a boil. Follow directions on Jovial manicotti box. It works! Cook at a simmer for 4 minutes. Using a flat slotted spoon, remove pasta from water and lightly rinse with cool water. Carefully set noodles on a flat dish and set aside. It's ok if they are wet. If they get sticky run under water. Just hold them carefully.
  • 8. Follow directions for ½ C egg replacer and set aside.
  • 9. In a medium bowl add both containers of vegan ricotta, chopped spinach, sautéed mushrooms, egg replacer, ½ C Parmesan cheese, parsley/basil or pesto, and salt. Mix thoroughly.
  • 10. Gather all the ingredients together and now begin the assembly:
    • a.Add half of the beefy crumble marinara sauce to bottom of baking dish
    • b.Fill pastry bag or baggie with half of the ricotta veggie mixture.
    • c.Begin by piping the mixture into each pasta shell, but do not over fill. Set the past on top of the marinara sauce. Repeat until all the pasta shells are filled.
    • d.Top the pasta with rest of beefy marinara sauce, grated mozzarella cheese and more Parmesan cheese.
  • 11. Cover and bake for 30 minutes. Then uncover and let bake for 5 or so minutes until cheese is melty, and dish is lightly browned and bubbly.
  • 12. Serve with a fresh green garden salad, garlic bread and a lovely red wine (if you're feeling indulgent)


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