There are lots of variations of vegan manicotti out there. This one felt like a variation on a spinach and artichoke dip.
Drain one can of artichoke hearts and chop them in to fine pieces. Heat some olive oil in a skillet and fry up the artichokes, 1 TBsp minced garlic, one bag thawed frozen spinach, and 1 TBsp red pepper flakes. When this is cooked transfer this to a large bowl with 1/2 bag daiya mozzarella cheese and 1/2 jar tofutti vegan ricotta.
Meanwhile in a smaller pan I fried up a little bit of diced tofurky Italian sausage.
In a large casserole I spread a layer of spaghetti sauce, then stuffed the pasta with the artichoke-spinach-vegan cheese mixture. This was layered in to the casserole, and then topped with more sauce as well as the sausage, and lastly some more daiya mozzarella.
This was baked at 375 for 25 minutes.