Vegan Spinach and Ricotta Cannelloni
Recipe Highlights
When you’re craving something comforting, this vegan spinach and ricotta cannelloni will hit the spot. It might look intimidating and time-consuming, but when you get into the flow of timing everything, it’s not that laborious. You can easily make this on the weekend or prep ahead for the week.
The filling uses firm tofu that’s crumbled, nutritional yeast, garlic powder, salt, and lemon juice to create a tangy ricotta-style mixture. The lemon adds that slight acidic balance, and nutritional yeast brings out the cheesy flavor.
I use a similar mix in my gibanica recipe, which is all about replicating a ricotta-style filling. Combine this mix with spinach, stuffing dried pasta tubes, which are then layered between a simple tomato sauce, and topped with a creamy cashew white sauce. Bake it to perfection, and you have a perfect, hearty dish.
I made this dish for friends who recently had a baby. I baked it, portioned it out in compostable take-away containers so they could enjoy it on those hard days when they’re sleep-deprived. Easy to pop in the oven or microwave to reheat.
Why this recipe
This recipe came about a few years ago. I absolutely loved this dish before becoming vegan. I was a little unsure I’d be able to replicate that same satisfying dish. But I’m really happy with how it has turned out. It ticks all the boxes for me.
It’s a great dish to bring people together around the table. There’s something special about a baked pasta dish that just says “home” and “comfort.”
What I love is how it looks great when you bring it to the table, but it’s actually quite straightforward to make. It’s become one of those dishes I turn to when I want to cook something that warms you up from the inside, and doesn’t require the whole day in the kitchen.
I was trying to strike a good balance between speed and flavor. I wanted this recipe to be really approachable and easy to make, without compromising on flavor. Of course, it would be nicer if you slow-cooked the tomato sauce for hours for a deeper, richer flavor, made your own pasta from scratch, and created a creamy white sauce topping with a mix of bechamel and vegan cheese, but honestly, this version is delicious as is in the time that it takes.
Ingredients
Step by Step
Variations
This tofu ricotta filling is very versatile and works well in other pasta dishes:
Vegan Lasagna: Layer this same ricotta mixture between lasagna sheets with tomato sauce and your choice of white sauce or vegan cheese. Bake until bubbly and golden.
Stuffed Shells (Conchiglioni): Use large pasta shells instead of cannelloni tubes. Stuff each shell with the ricotta mixture and arrange in a baking dish with sauce and toppings of choice.
Cheese Topping Alternative: Instead of the cashew white sauce, you can top the cannelloni with your favorite vegan cheese. While I prefer the white sauce for flavor control, some good melting vegan cheeses work well if that’s your preference.
Fresh vs Dried Pasta: Traditional cannelloni uses fresh lasagna sheets rolled around the filling, rather than dried tubes. If you prefer this method, briefly blanch fresh lasagna sheets, let them cool and dry, then roll in the filling.
Different Greens: While spinach is classic, you can substitute it with finely chopped kale, silverbeet, or even broccoli rabe for different flavors and textures.
TIP: If you love herbs, feel free to add more to the pasta sauce! Fresh or dried, use whatever you have on hand. Oregano and thyme go really well in this dish as well.
Storage
Fridge: This cannelloni keeps well in the fridge for up to 3 days once baked. Store covered and reheat individual portions in the microwave or warm the whole dish in a moderate oven.
Freeze: It also freezes well. The texture of the tofu filling changes slightly as ice crystals form and melt, but it’s barely noticeable. Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
Meal prep: This recipe is fantastic for meal prep. You can assemble it completely, keep it in the fridge, and bake when you’re ready to eat. It’s also great for entertaining, as you can prepare it a few hours before and put it in the oven as they arrive.
Feeding a larger crowd? You can easily double or triple this recipe. Just use a larger baking dish!
Serving Ideas
I love serving this cannelloni with a fresh green salad dressed with lemon vinaigrette. The brightness cuts through the richness of the cannelloni. Garlic bread on the side works well too, especially for soaking up extra sauce.
For a bigger meal, try pairing it with roasted vegetables like zucchini, eggplant, or bell peppers. The dish also works well as part of an Italian spread alongside antipasto and red wine.
Vegan Spinach and Ricotta Cannelloni
- Prep Time: 30 minutes
- Cool Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4
Ingredients
Filling:
- 11.64 ounces / 330g firm tofu
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 4.59 ounces / 130g frozen spinach*
- ⅓ cup / 12g nutritional yeast
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
Tomato Sauce:
- 2 tablespoons extra virgin olive oil
- 1 small yellow/brown onion, finely diced
- ½ teaspoon salt (or to taste)
- 2 garlic cloves, minced
- 24.69 ounces / 700g tomato passata (known as strained tomatoes in the US)
- 4 large fresh basil leaves, chopped (or ½ teaspoon dried basil)
- ½ teaspoon freshly cracked black pepper (or to taste)
White Sauce:
- 1 cup / 140g raw cashews
- ⅓ cup / 12g nutritional yeast
- 1 teaspoon garlic powder
- Pinch of nutmeg (freshly grated is always best)
- 1 teaspoon salt
- ⅛ teaspoon freshly cracked black pepper
- 1½ cups / 300ml water
Extras:
- 14 cannelloni tubes (approx. 7.05 ounces / 200g)
- Vegan parmesan (optional)
- Extra basil leaves (optional)
Instructions
- Preheat your oven to 390 degrees Fahrenheit / 200 degrees Celsius.
- Prepare the ricotta base: In a bowl, finely crumble the tofu (11.29 ounces / 320g) with your fingers. Add the lemon juice (2 tablespoons) and salt (1 teaspoon), stir well, and set aside for 15 minutes.
- Prepare the tomato sauce: To a skillet on medium heat, add the olive oil (2 tablespoons), the onion, and salt (½ teaspoon). Let it cook down for 5 minutes, stirring occasionally.
- Add in the garlic and cook for a further minute. Pour in the passata and simmer for 10 minutes.
- Defrost the spinach: In the meantime, place the frozen spinach (4.59 ounces / 130g) in a small bowl and cover with boiling water. Once defrosted and separated, drain well using a fine mesh sieve. This step is important to avoid a watery filling. You may lose some smaller pieces of spinach through a normal sieve, so a fine mesh works best.* You don’t have to squeeze out the excess moisture, as some liquid is fine. Add it to the tofu mix.
- Make the white sauce: In a high-speed blender,* add all the white sauce ingredients and blend until smooth. Set aside.
- Go back to the tomato sauce after the 10 minutes, turn off, and stir in the chopped basil leaves (4 leaves) and black pepper (½ teaspoon). Set aside.
- Finish off the ricotta: Once the 15 minutes are up, add nutritional yeast (⅓ cup), garlic powder (1 teaspoon), and the olive oil (2 tablespoons) to your tofu and spinach mixture. Mix everything well, breaking up any spinach clumps.
- Assemble: Pour half the tomato sauce into the base of a 9.45-inch / 24cm square baking dish (or a similar size that fits your cannelloni without gaps).
- Stuffing the cannelloni: Using your hands, carefully fill each tube with as much filling as possible without cracking the pasta. Place each stuffed tube on top of the sauce in your baking dish.
- Pour the remaining tomato sauce evenly over the top, ensuring to cover all the pasta edges so they don’t dry out during baking.
- Top with the white sauce straight from the blender, and bake for 40-45 minutes, or until you can easily pierce the pasta with a knife and it’s tender all the way through. You want the fork to go through it effortlessly. It will melt in your mouth, but it should also keep its structure.
- Let it rest: Remove from the oven, and let it rest for 20-30 minutes before serving. This helps everything set and makes it easier to cut cleaner portions. Top with vegan parmesan and fresh basil leaves (optional).
Notes
Spinach: Fresh or frozen spinach works perfectly. If using fresh, you’ll need 3.53 ounces / 100g finely chopped – no need to cook it first.
Fine mesh: If you don’t have a fine mesh strainer, use a cheesecloth or nut milk bag to let excess liquid drain out. Don’t squeeze it, as some moisture is good.
Blender: Don’t have a high-speed blender for the white sauce? Soak your cashews in boiling water for 15 minutes first, then blend.
White sauce: The white sauce gives you creamy, melty goodness while letting you control the flavor. However, if you have a vegan cheese you like that melts well, swap it out for the white sauce.
Timing: There is a bit of timing flow with this recipe. But you can adjust it to however it works best for you.
