Tender pasta tubes stuffed with creamy vegan ricotta, baked in marinara until bubbly
⏱ Time
50 minutes
🍽 Serves
4–6
🧾 Ingredients
Pasta
- 12–14 cannelloni tubes (or manicotti)
🧀 Vegan Ricotta Filling
- 14 oz extra-firm tofu, drained
- 2 tbsp olive oil
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 clove garlic (or ½ tsp garlic powder)
- ¾ tsp salt
- ¼ tsp black pepper
- ½ tsp onion powder (optional)
- 1½ cups fresh spinach, finely chopped
(or ¾ cup frozen, thawed & squeezed dry)
🍅 For Assembly
- 2½–3 cups marinara sauce
- Optional topping: vegan mozzarella or extra nutritional yeast
- Fresh basil or parsley, for garnish
🍽 Instructions
1. Make the Filling
- Add tofu, olive oil, nutritional yeast, lemon juice, garlic, salt, pepper, and onion powder to a food processor.
- Blend until creamy but still slightly textured.
- Fold in spinach.
2. Assemble
- Preheat oven to 375°F / 190°C.
- Spread 1 cup marinara in the bottom of a baking dish.
- Spoon or pipe ricotta filling into cannelloni tubes.
- Arrange in dish in a single layer.
- Cover completely with remaining marinara.
- Sprinkle with vegan cheese if using.
3. Bake
- Cover tightly with foil.
- Bake 35 minutes.
- Uncover and bake 10–15 minutes until bubbling and lightly golden.
🌿 Serving Ideas
- Simple arugula or mixed green salad
- Garlic bread or focaccia
- Roasted veggies on the side
✨ Variations
- Mushroom cannelloni: Add sautéed mushrooms to filling
- Lentil-ricotta: Mix in cooked lentils for extra protein
- Gluten-free: Use GF cannelloni or slice GF lasagna sheets
- Make-ahead: Assemble up to 24 hours ahead and bake when ready
