Delicious vegetarian stuffed spinach ricotta cannelloni with a simple homemade tomato sauce and melted mozzarella cheese! With an option for vegan cannelloni!
1 ½cup(150g)mozzarellatorn apart or diced, or vegan cheese (Note 1)
2tbspgrated parmesan
Instructions
Sauce
Heat a large skillet over medium heat with one tablespoon of olive oil. Add minced shallot and garlic, sauté for 2-3 minutes until translucent and fragrant.
Stir in tomato passata and chopped basil. Let it simmer for 15 minutes, stirring occasionally. Season to taste with salt and black pepper.
Filling
Thaw spinach, squeeze out all excess liquid by hand, and finely chop.
Add chopped spinach, ricotta, grated parmesan, lemon juice, and nutmeg in a bowl and stir to combine. Season to taste with salt and pepper.
Transfer filling into a piping bag.
Assemble & Bake
Preheat oven to 355°F (180°C).
Spread ⅓ of the tomato sauce on the bottom of a baking dish (mine is 11×7 inches | 27x18cm). Pipe the filling into the cannelloni tubes, then assemble them in an even layer in the baking dish.
Spread the remaining tomato sauce over the cannelloni, then top with torn mozzarella and grated parmesan cheese.
Bake for 35 minutes.
Notes
Vegan Spinach Ricotta Cannelloni: It’s super simple to make a vegan version of this recipe. Use vegan ricotta (store-bought or follow this cashew ricotta cheese recipe) and a vegan cheese alternative. You can even skip the parmesan in the recipe and only use vegan ricotta, tastes delicious too! But make sure to top the cannellonis with some vegan cheese for a nice melt.
Cannelloni Tubes: Used dried cannelloni tubes (I love the one from Barilla). They do not need to be boiled before cooking in the oven.
Keeps fresh for 3-4 days. Store it in an airtight container, or simply wrap the cold baking dish with plastic wrap (easiest to reheat), in the refrigerator.
Reheat for 20 minutes in the preheated oven at 355°F (180°C).