This Vegan Spinach and Ricotta Cannelloni is both dairy-free and gluten-free. It is a delicious pasta dish and makes for a great meal to share with family and friends. Simply mix fresh spinach with vegan ricotta, stuff into cannelloni pasta, coat with tomato passata and top with vegan cheese.
Spinach and Ricotta Cannelloni Ingredients
Vegan Ricotta: To make this dish vegan we will be creating a simple dairy-free ricotta. You can find the full recipe here or it is also detailed below. You can use store-bought vegan ricotta but making it on your own is worth it for the flavour alone. The vegan ricotta is mixed with spinach to create the filling for the cannelloni.
Passata: This dish really only needs a simple tomato passata sauce. You can make your own tomato-based sauce if you would prefer.
Cannelloni Tubes: I use the oven-ready type so there is no preparation needed. These come in tubes and can be easily filled with the ricotta and spinach mixture. You can buy these tubes gluten-free if required.
How to Make Spinach and Ricotta Cannelloni
Start by making the vegan ricotta. Soak the cashews in a bowl of water for at least 4 hours. Then in a blender, add the soaked cashews, tofu, nutritional yeast, lemon juice, garlic, olive oil and salt. Blend until everything is combined.
Wilt the spinach in a pot or frying pan over low heat. Drain, squeeze out any excess water and finely chop. Mix the spinach into the vegan ricotta and stir until combined.
Spoon the mixture into a large sealable bag and cut the corner off (or use a piping bag). Fill the cannelloni by squeezing some of the mixture into one end of a noodle, flipping the noodle over and filling from the other side. Repeat until all the mixture is gone, it will fill around 16 tubes.
Add ⅓ of the tomato passata into the bottom of an oven-proof dish. Lay the tubes in the baking dish with the sauce in a single layer. Pour the remaining tomato passata over the top of the cannelloni tubes until each tube is covered well and top with vegan cheese.
Pop in the oven for around 45 minutes until the cannelloni is tender, the cheese is melted and the sauce is bubbling.
Pull out of the oven and top with fresh basil and vegan parmesan cheese.
Prepping and Storing
This is a great meal to make if you are into meal prepping. Simply store the cannelloni in an airtight container in the refrigerator and it will last up to 5 days. If you want to keep it for longer, it is also freezer friendly and can be frozen for future meals.
If you are looking for more lunch or dinner ideas, you’ll also love these other lunch and dinner recipes.
This is a family favourite of ours, and we hope it will become yours too! If you like this recipe and decide to share it on Instagram, don’t forget to tag me @theplantryco and #theplantryco, I would love to see all your recreations!
Vegan Spinach and Ricotta Cannelloni
Spinach and Ricotta Cannelloni
- 1 batch vegan ricotta (about 3 cups – see recipe below)
- 240 g spinach
- 700 g tomato passata
- 16 cannelloni tubes
- Vegan cheese to top
- 300-400 g tofu, medium firm
- 2 cups cashews, soaked
- 2 tbsp nutritional yeast
- Juice of 1 lemon
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tsp salt
- Fresh basil
- Vegan Parmesan Cheese
- Place 2 cups of cashews in bowl and cover with water, soak for at least 4 hours.
- In a blender, add soaked cashews, 300-400g tofu, 2 tbsp nutritional yeast, juice of 1 lemon, 2 garlic cloves, 1 tbsp olive oil and 1 tsp salt. Blend until combined.
Spinach and Ricotta Cannelloni
- Preheat oven to 180C.
- Wilt spinach in pot over low heat. Remove spinach from pot, drain and squeeze out any excess water, and finely chop. Add spinach and ricotta to bowl and stir until combined.
- Prepare the cannelloni tubes according to the packet directions. I use the oven ready type so there is no preparation needed.
- Spread 1/3 of the tomato passata in the bottom of an oven-proof dish. I use a dish that is 31cm x 25cm.
- Scoop the ricotta and spinach mixture into a large sealable bag and cut off the corner. Fill the cannelloni by squeezing some of the mixture into one end of the tube, flipping the tube over and filling from the other side.
- Lay the tubes in the baking dish with the sauce in a single layer.
- Cover with the remaining tomato passata and make sure each tube is coated. Top with vegan cheese.
- Bake for around 45 minutes, until the cannelloni are tender, the cheese is melted and the sauce is bubbling.
- Remove from oven and garnish with fresh basil and vegan parmesan cheese.