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Health

Vegan Spinach and Tofu Ricotta Cannelloni

Home
Vegan Spinach and Tofu Ricotta Cannelloni

20
min
Prep Time
30
min
Cook Time
50
min
Ready in
per
Yield
450
cal
Calories

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Vegan Spinach and Tofu Ricotta Cannelloni

Recipe Overview

Author’s name:Vegor
Recipe type:Vegan
Allergens:gluten,soy
Seasons:summer,fall,winter,spring
Cuisines:
Courses:dinner

Recipe Description

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.

Ingredients

2 cups spinach, fresh or frozen
1 block (14 oz) firm tofu, pressed and crumbled
1/2 cup nutritional yeast
2 cloves garlic, minced
1 tablespoon olive oil
2 cups marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

Steps:

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
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.
In a large bowl, combine the crumbled tofu, cooked spinach, nutritional yeast, oregano, basil, salt, and pepper. Mix well to combine.
Fill each cannelloni tube with the spinach and tofu ricotta mixture.
Arrange the filled cannelloni in a single layer in the dish.
Pour the remaining marinara sauce over the cannelloni, making sure they are completely covered.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cannelloni are heated through.

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