- 1 batch Quick Vegan Tofu Ricotta, (cashew or macadamia ricotta, see notes)
- 3 cups prepared tomato sauce (one 700ml jar)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 4 big handfuls fresh spinach (1/2 bag)
- 1 small bunch fresh basil leaves, (about 20g)
- 18 cannelloni (maybe a couple more or less depending on the size of your dish)
- Grated Mild Prosociano Vegan Cheese to finish
- Preheat your oven to 350F (180C).
- Heat the oil in a skillet over medium-high heat. When warm, add in the onion and garlic, sauté until the onion begins to soften but doesn't yet brown about 3 minutes. Reduce the heat to low, add in the spinach, a droplet/splash of water and cover. Check and stir the spinach every minute until the spinach has wilted about 3 more minutes.
- Add the cooked spinach and onions to the food processor with the vegan ricotta. Add in the basil, reserving some basil leaves for garnish. Pulse a couple of times, stopping to scrape the sides as needed until the ricotta is spotted with green throughout.
- Prepare the cannelloni noodles according to package directions. Mine was 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 vegan 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 vegan 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 so that any messes will be hidden. Cover with the remaining tomato sauce making sure each cannelloni is coated in sauce.
- Bake 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, garnish with basil leaves and grate over the Vegan Mild Prosociano Vegan Cheese.
Our recipe was tweaked slightly from the original which you can find here: https://itdoesnttastelikechicken.com/vegan-spinach-ricotta-cannelloni/