Cannellonis aux épinards et à la « ricotta »

Ingrédients

• 1/2 tbsp oil
• 1 medium onion
• 2 large garlic cloves
• 7 oz fresh spinach (finely chopped)
• 1 batch (14 oz) vegan ricotta ((*see notes))
• 21 oz tomato sauce ((*see notes))
• 1/4 tsp nutmeg (or more to taste)
• 1/2 tsp onion powder
• Salt and black pepper (to taste)
• 14 tubes of dry cannelloni pasta (or Manicotti, gluten-free if needed (*see notes))
• 1 batch (7 oz) vegan cheese sauce (or store-bought vegan cheese)

Préparation

1. 1

   First, prepare the vegan ricotta cheese (click for the recipe and instructions) for the homemade version or use store-bought vegan ricotta or vegan cream cheese.

2. 2

   Pour some tomato sauce in an 8x11 inches (20x28 cm) casserole/baking dish to avoid sticking and set aside.

3. 3

   Next, heat oil in a pan/skillet and sauté onion over medium heat. After a few minutes, add garlic, and spices. Also, add finely chopped spinach and sauté for a further 2-3 minutes.

4. 4

   Process the spinach mixture and vegan ricotta in a food processor (just pulse a couple of times). If you don't have a food processor or blender, simply add the vegan ricotta to the pan and stir with a wooden spoon. Turn off the heat and set aside. Preheat oven to 360 °F (ca. 180 °C).

5. 5

   Add the spinach and ricotta mixture into a piping bag and pipe the filling into the uncooked Cannelloni tubes (see step-by-step photos above in the blog post). Position the Cannelloni tubes upright, which makes it easier to fill them. You can also add the filling to a freezer bag and cut off one of the edges.

6. 6

   Then place all tubes into the casserole dish. Pour over the remaining tomato sauce, covering all the tubes. Add vegan cheese on top. I used my easy vegan cheese sauce but you can use any store-bought vegan cheese.

7. 7

   Bake for 30 minutes in the oven. I didn't use aluminum foil but if you notice after 15-20 minutes that it browns too much, simply cover the casserole dish with foil. Serve and garnish with fresh herbs. Enjoy! Store leftovers covered in the refrigerator for up to 3 days.