Savor the rich flavors of our Vegan Spinach and Tofu Ricotta Cannelloni. Tender cannelloni pasta is filled with a creamy mixture of spinach and tofu ricotta, seasoned with garlic, nutmeg, and fresh herbs. Baked in a robust tomato sauce and topped with vegan cheese, this dish offers a hearty and satisfying meal perfect for family dinners or special occasions.
Vegan
Vegan Spinach & Tofu Ricotta Cannelloni
Savor the rich flavors of our Vegan Spinach and Tofu Ricotta Cannelloni.
About this recipe
Method
20 min prep · 30 min cook
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
- 3
Add the spinach to the skillet and cook until wilted. If using frozen spinach, make sure it’s thawed and squeezed to remove excess water.
- 4
In a large bowl, combine the crumbled tofu, cooked spinach, nutritional yeast, oregano, basil, salt, and pepper. Mix well to combine.
- 5
Fill each cannelloni tube with the spinach and tofu ricotta mixture.
- 6
Arrange the filled cannelloni in a single layer in the dish.
- 7
Pour the remaining marinara sauce over the cannelloni, making sure they are completely covered.
- 8
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- 9
Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cannelloni are heated through.
Courses: Dinner
Reviews & comments
Loading comments…