Vegan Cannelloni (Spinach + Ricotta) - The Simple Vegansita (original) (raw)

Vegan Cannelloni with spinach and ‘ricotta’ is a creamy and delicious dairy-free Italian pasta dish that’s easy to make using a handful of simple ingredients!

If you’ve gone plant-based and have been missing this Italian pasta dish, you will be smitten with this easy cannelloni recipe!

Why We Love This Recipe!

Similar to my Manicotti recipe, Cannelloni is no boil, large pasta tubes filled with vegan ricotta and spinach, then topped with pasta sauce and baked until bubbly.

It’s a true classic and bakes up with lightly crispy edges on the top, a creamy, tender center, and is full of amazing flavor!

• Egg and Dairy-free. The filling is egg-free and made with a dairy-free ricotta. And it’s just as creamy and delicious as traditional cannelloni!
• Easy to customize. Adjust the ingredients to suit specific dietary restrictions. Plus, you can change up the sauce to suit your taste.
• Freezer friendly. Make it ahead and freeze for later. Read on.

Ingredient Notes

All you need are a few simple ingredients! Here is everything, including variations:

• Cannelloni –I used these no-boil cannelloni tubes from Amazon (affiliate link) since they are not locally found. Use your favorite brand. Alternatively, manicotti tubes are just as good and generally easier to find in the US. Make this gluten-free by sourcing its GF version.
• Vegan Ricotta – I used my fan-favorite, Cashew Vegan Ricotta, for this recipe. You can also use my Tofu Ricotta for a nut-free version. I recommend doubling the recipe. Store-bought is great, too, and it’s one less thing to clean up!
• Spinach – Frozen spinach is super convenient and easy. If you prefer fresh, just steam, drain any water, and give a good rough chop. Feel free to double this spinach, it will also help to fill extra shells!
• Pasta Sauce – I used Rao’s and Muir Glen’s marinara sauce. If you’re up for making your own, my Marinara Sauce is super easy and tastes amazing!

How To Make Vegan Cannelloni

• Mix together the ‘ricotta’ and spinach.

• Place half of the pasta sauce in the bottom of a baking dish.
• Fill each uncooked cannelloni with the spinach ricotta mix. I used this reusable piping bag (affiliate link).
• Place filled shells in the baking dish and top with the remaining sauce.
• Cover and bake for 40 minutes at 350 degrees F. Uncover and bake for 10 minutes more.

Let cool and you’re ready to enjoy!

It’s a delicious Italian pasta dish and I know you will love it too!

Commonly Asked Questions

What is the easiest way to stuff cannelloni?
Hands down the easiest way is using a piping bag or large ziplock bag with the corner cut. That way you can easily squeeze the ricotta into the shell with little mess. I used to use a long-handled iced tea spoon and it was clumsy and time-consuming, although doable

What is the difference between cannelloni and manicotti? Both are long pasta tubes. The main difference is that the manicotti has a ridged surface, and the cannelloni is smooth.

Should I boil cannelloni?
No, that’s what makes this pasta so great to work with. There is no need to boil before prepping because it cooks right in the baking dish with the pasta sauce and filling. Easy peasy!

How To Store + Reheat

• Refrigerator: Leftovers can be stored in the refrigerator for 5 – 6 days in a covered container.
• Freezer: Both cooked and uncooked cannelloni are freezer-friendly and will last in the freezer for up to 2 – 3 months. To freeze cooked, let cool completely and store in freezer-safe containers. For uncooked, prepare as directed and freeze in a freezer—and oven-safe sealed container. Bake as directed, adding 10 minutes extra.
• Reheat: Reheat leftovers in the stove set at 350 degrees for about 15 minutes. Alternatively, warm in the microwave.
• Meal prep: Because cannelloni stores and reheats well, it’s a great option for weekly meal prep!

Serving Suggestions

What to serve with cannelloni? Like other Italian pasta dishes, it pairs well with a few toppings, a slice of bread, and a side of soup or salad. Here are a few of my favorite options:

• Toppings: Top with fresh herbs like parsley and basil for a pop of color. And I’m quite partial to adding a light dusting of my Almond Parmesan!
• Bread: For swiping the sauce, pair it with a slice of buttered Artisan Bread.
• Salad: Serve with a side salad like this Classic House Salad or Vegan Caesar Salad.
• Soup: Add a small bowl of soup on the side like this Vegan Minestrone or Hearty Lentil Vegan Soup.

More Vegan Italian Recipes!

• The Ultimate Vegetable Vegan Lasagna
• Italian Vegan Stuffed Peppers
• Risi E Bisi (Rice + Peas)
• Easy Vegan Calzones
• See all vegan Italian recipes on TSV!

If you try this easy pasta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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5 from 2 reviews

Vegan Cannelloni is an easy Italian pasta dish made with dairy-free ricotta, healthy spinach, and flavorful sauce for a delicious and hearty meal! This cannelloni recipe is egg-free and can be made gluten-free.

• Prep Time: 15 min

• Cook Time: 50

• Total Time: 1 hour 5 minutes

• Yield: Serves 7 – 8 1x

• Category: Entree

• Method: bake

• Cuisine: Italian, Vegan

• 3 cups vegan ricotta (Cashew Ricotta or Tofu Ricotta)

• 20 – 24 oz frozen spinach, thawed and drained well

• 4 cups pasta sauce (or homemade Marinara Sauce)

• 14 – 18 cannelloni tubes (or manicotti), see notes

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350 degrees F.
2. Mix together the ricotta and spinach.
3. Place 2 cups of pasta sauce in the bottom of a baking dish.
4. Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag.
5. Place filled shells in the baking dish and top with the remaining sauce.
6. Cover and bake for 40 minutes. Uncover and bake 5 – 10 minutes more. Let cool a few minutes before serving.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 6 – 7 days.

Freezing for later: Make as directed and store in a freezer safe container that’s sealed well. Store in the freezer for up to 2 – 3 months. When ready, bake from frozen as instructed, adding an extra 10 minutes to the cooking time.

Notes

Cannelloni tubes are typically no boil, whereas manicotti shells require cooking first. Just in case, be sure to check the package for instructions. If precooking the pasta tubes, reduce cooking time by 10 – 15 minutes.

If using any of the linked recipes, you’ll want to double them for this recipe.

Any leftover spinach ricotta will be great on a sliced and toasted baguette.

If you have a favorite vegan cheese, add it over top before or after baking.

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