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Vegan Ricotta & Spinach Cannelloni Recipe

Kid-friendly

Entertaining

Main meals
Vegan Ricotta & Spinach Cannelloni
Vegan Ricotta & Spinach Cannelloni

Holy cannelloni! Rich, creamy, and totally kid-friendly, this plant-based take on a classic Italian comfort food is as nostalgic as it is satisfying.

You will need

Serves 4

  • 200g cannelloni

For the filling:

  • 250g firm tofu
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 200g baby spinach or baby silverbeet
  • 1/3 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 3 tablespoons aquafaba, lightly whisked

For the sauce:

  • 2 tablespoons olive oil
  • 680g basil and tomato passata (alternatively use pasta sauce)
  • 1/2 teaspoon dried basil (if using plain tomato passata or sauce)
  • 1/2 teaspoon salt (or to taste, depending on what sauce you use)
  • Pepper, to taste

To top:

  • 150g vegan cheese, grated (use one that melts well)

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Directions

40 mins to prep

40 mins to cook

20 mins to chill

  1. Step 1

    Preheat the oven to 200℃.

  2. Step 2

    To a large bowl, finely crumble (with your fingers) the tofu and add in the lemon juice and salt, stir well and set aside for 15 minutes.

  3. Step 3

    In the meantime, for the sauce add the olive oil, passata (or pasta sauce), basil (if using), salt and pepper to a medium-sized pot on medium-high heat.

  4. Step 4

    Bring to a gentle simmer and reduce the heat to medium and place the lid on so it doesn’t spit everywhere. Cook for 10 minutes.

  5. Step 5

    Wash and finely chop the spinach and add it to the bowl with the tofu mix.

  6. Step 6

    Then add in the nutritional yeast, garlic powder and whisked aquafaba. Mix really well (using your hands is best).

  7. Step 7

    Pour half of the tomato sauce on the base of your baking dish. It should be one that fits in the cannelloni without any gaps.

  8. Step 8

    Now you are ready to stuff the cannelloni. Stuff as much of the filling in each cannelloni as possible, just be careful not to crack the pasta. Place each stuffed cannelloni on top of the sauce and repeat the process until you have used all the filling and cannelloni.

  9. Step 9

    Pour the remaining sauce on top, spreading evenly.

  10. Step 10

    Top the dish with grated vegan cheese and bake for 35–40 minutes or until you can pierce a knife through the pasta and it’s cooked.

  11. Step 11

    Remove from the oven and let it sit for 20–30 minutes before cutting and serving. Best served with a side salad.

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