Dairy Free Beef & Spinach Manicotti
Manicotti is one of those deeply satisfying baked pasta dishes that feels like a special occasion even on a Tuesday night, and this version delivers every bit of that comfort without a drop of dairy. The filling is rich and hearty — seasoned ground beef folded together with wilted baby spinach, dairy-free ricotta, nutritional yeast, and a touch of garlic powder — so it tastes indulgent and complex even though the ingredient list is completely straightforward. Nutritional yeast does a lot of quiet work here, adding that savory, slightly cheesy depth that makes the filling feel complete rather than like something is missing. Each tube gets piped full of the mixture, nestled into oregano-spiked marinara, and blanketed with shredded dairy-free mozzarella before going into the oven — the result is bubbling, golden, and genuinely impressive. Covering the dish with foil for the first half of baking keeps everything moist, then pulling it off lets the top get that lightly caramelized finish you want. This recipe serves four, so it's a solid weeknight dinner that also reheats beautifully if you're lucky enough to have leftovers. A scatter of fresh basil at the end brightens the whole dish and makes it look like you really put in the effort.
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Learn more →Ingredients
4 servings
For the pasta
- 12 manicotti tubes
For the filling
- 1 tbsp olive oil
- 1 lb ground beef
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried italian seasoning
- 5 oz baby spinach
- 2 cups dairy free ricotta
- 1 large egg
- 2 tbsp nutritional yeast
- ¼ tsp garlic powder
For the sauce
- 1 can (24 oz) marinara sauce
- ½ tsp dried oregano
For the topping
- 1 cup dairy free mozzarella, shredded
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the manicotti tubes for 5 minutes — they should be pliable but still quite firm (they will finish cooking in the oven). Drain, rinse under cold water, and lay flat on a lightly oiled baking sheet to prevent sticking.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef, salt, pepper, and Italian seasoning. Cook, breaking the meat into small crumbles, until no pink remains and the beef reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes.
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