This Vegan Cannelloni is filled with a blend of spinach, vegan ricotta, and basil for a family-friendly meal that's bursting with Italian flavors! Not only is this dish healthy and oil-free, but it's perfect for dinner parties and meal prep.
If using the linked recipe for vegan almond ricotta, make that first.
Make the filling
Prep the veggies: peel and roughly dice the onion and chop the garlic. Wash the spinach and basil.
Heat a skillet over medium-high heat. Add the onions and saute for 3 to 5 minutes, or until they are translucent and aromatic.
Add the garlic, salt, and Italian seasonings. Sautee for 1 to 2 minutes more.
Add the spinach and cook until the spinach reduces. (2 to 3 minutes)
Add the ricotta, spinach and onion mixture, and basil to a blender. Blend until combined.
Pour the spinach and ricotta mixture into a bowl. Add the breadcrumbs and mix to combine.
Fill and Bake
Preheat the oven to 350F or 175C.
Pour one cup of the marinara sauce into the large baking dish, spreading it evenly over the bottom of the dish.
Use an icing bag or a zip lock bag with a small hole cut out of the corner to fill the cannelloni (put the filling in the bag and squeeze it into each pasta tube). Alternatively, you could use a small spoon to fill the pasta.
Place each cannelloni into the dish as it's filled. There should be enough filling for 18 to 22 cannelloni.
When all of the cannelloni are filled and in the baking dish, spread the rest of the marinara over the top, covering each pasta completely. Sprinkle with vegan parmesan (optional).
Bake for 40 minutes, uncovered. Serve and enjoy right away!
I recommend using the pre-cooked cannelloni for this recipe. If you can't find it, then you should cook and cool the pasta first. Cook for 1 minute less than directed to help the past hold its shape better.