• 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!