Vegan Spinach and Ricotta Cannelloni

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5 from 1 vote

Vegan Spinach and Ricotta Cannelloni

Fresh spinach and basil mixed with easy to whip up dairy-free ricotta, stuffed into cannelloni pasta, and coated in tomato sauce. So delicious no one will even know it's vegan! 
My Notes:
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Meal Type: dinner
Special: 10 Ingredients or Less, Gluten-Free, Seasonal (Cold Weather), Vegan Cheese
Tool: Oven, Stove
Ingredient: Pasta, Spinach, Tomatoes
Servings: 6 (3 stuffed noodles per serving)
Calories: 277kcal
Ingredients
  • 1 12oz block(s) extra-firm tofu drained
  • 1/4 cup(s) lemon juice
  • 2 tablespoon(s) nutritional yeast
  • 1 tablespoon(s) white miso paste
  • 1/2 teaspoon(s) salt
  • 1 tablespoon(s) olive oil
  • 2 yellow onion chopped
  • 4 clove(s) garlic minced
  • 1 650ml jar(s) prepared tomato sauce
  • 4 big handful(s) fresh spinach (about 5 oz)
  • 1 bunch fresh basil (about 20g)
  • 18 cannelloni noodles (maybe a couple more or less depending on the size of your noodles)
Instructions
  • Preheat your oven to 350F (180C).
  • Break the tofu into four pieces and add it to a food processor (recommended) or blender, along with the lemon juice, nutritional yeast, miso paste, and salt. Set aside.
  • Heat the oil in a skillet over medium-high heat. When hot add in the onion and garlic, sauté until the onion begins to soften and begins to brown, about 5 minutes. Scoop out half of the onion and garlic mixture and add it to the food processor along with the tofu. Return the remaining onions and garlic to the stove, reduce the heat to low, add in the spinach, and cover to wilt the spinach, about 4 minutes. Remove from the heat.
  • Blend the tofu mixture until smooth and creamy. Add the cooked spinach mixture, and the basil to the food processor with the blended tofu. Pulse a couple of times, stopping to scrape the sides as needed until the tofu ricotta is spotted with green throughout. 
  • Prepare the cannelloni noodles according to package directions. Mine were the oven-ready type, so there was no preparation needed.
  • Spread about 1/4 of the tomato sauce in the bottom of a 9" x 13" pan. Scoop the ricotta mixture into a large sealable bag and cut off the corner. Alternatively, use a pastry bag. Fill the cannelloni noodles by squeezing some of the ricotta into one end of a noodle, flipping the noodle over and filling from the other side. Lay the noodle in the baking dish with the sauce in a single layer. Repeat with the remaining noodles until the dish is full and the ricotta is used up. Don't worry about these being perfect, they are going to get smothered in tomato sauce anyways, so any messes will be hidden. Cover with the remaining tomato sauce making sure each noodle is coated in sauce. 
  • Bake 30 to 35 minutes until the cannelloni are tender and the sauce is hot. (Alternatively, follow the baking directions on your pasta package, it may vary). Remove from oven and garnish with basil leaves. 
Nutrition
Serving: 1serving with tofu ricotta | Calories: 277kcal | Carbohydrates: 42g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 887mg | Potassium: 619mg | Fiber: 4g | Sugar: 8g | Vitamin A: 603IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan