Creamy Vegan Cannelloni: Easy Spinach Ricotta Stuffed Pasta Bake (Family Favorite!)

Introduction of Recipe

Picture golden pasta tubes overflowing with creamy, spinach-flecked “ricotta” nestled in rich tomato sauce, baked to bubbly perfection—welcome to vegan cannelloni! This dairy-free twist on the Italian classic delivers cheesy comfort without eggs, cheese, or meat, making it a Pinterest powerhouse for home cooks craving cozy, make-ahead dinners. Bursting with garlicky spinach and nutty cashew ricotta, it’s ideal for Sunday suppers, holiday gatherings, or meatless Mondays when you want something elegant yet effortless.

Scoop it hot from the oven with crusty bread and a green salad for that trattoria vibe. This easy vegan cannelloni recipe has gone viral on Pinterest for its “you won’t miss the dairy” magic, perfect for feeding vegans, vegetarians, and skeptical omnivores alike.

History / Background

Cannelloni hails from Italy’s Campania region in the early 20th century, evolving from ancient Roman “timballo” stuffed pastas into tube-shaped delights filled with ricotta, spinach, and béchamel or meat ragù, then baked in tomato sauce. The name means “big reeds,” nodding to its hollow pasta form, popularized post-WWII as affordable family fare. In Lazio and Tuscany, spinach-ricotta versions shine during Carnevale, while Emiglia-Romagna favors meaty besciamella tops.

Vegan cannelloni surged in the USA during the 2010s plant-based boom, swapping dairy for cashew-tofu ricotta and lentils for “meat.” It’s special for bridging tradition with modern ethics—gluten-free options abound, and its bake-ahead ease suits busy lives. From Italian nonnas to Pinterest foodies, this creamy vegan spinach cannelloni honors roots while feeding the future, proving pasta love is universal.

Why You’ll Love This Recipe

This vegan cannelloni steals the show with its restaurant-quality creaminess from simple plants, assembled in under 30 minutes (plus bake time) for hands-off wow. It’s hearty, healthy, and hides veggies in kid-approved bites.

• Make-ahead friendly: Assemble ahead, bake fresh—ideal for entertaining.

• Budget-savvy: Pantry staples under $15 serve 6.

• Family pleaser: Cheesy texture fools cheese lovers.

• Nutrient-packed: Spinach iron, cashew protein, lycopene from tomatoes.

• Customizable: Nut-free, gluten-free swaps galore.

• Pinterest stunner: Oozy cheese pull shots beg for pins.

Ingredient Notes

Simple stars create authentic Italian magic in your dairy-free vegan cannelloni—focus on quality for best results.

• Cannelloni tubes: No-boil pasta holds shape; manicotti works too.

• Cashews & tofu: Blender base for ricotta—cashews for creaminess, tofu for structure. Sub sunflower seeds (nut-free).

• Spinach: Fresh or frozen for earthy bulk; wilted and squeezed dry.

• Tomato sauce: Jarred marinara or homemade—fire-roasted for depth.

• Nutritional yeast & lemon: Cheesy umami and bright tang.

• Garlic, onion, herbs: Aromatic backbone; basil/oregano essential.

• Vegan mozzarella: Optional melty topper.

These keep it traditional yet plant-powered, with subs for allergies.

Equipment Needed

Everyday essentials:

• Large pot (boil spinach)

• Food processor or blender

• Baking dish (9×13-inch)

• Piping bag or ziplock (filling)

• Spoon or offset spatula

• Measuring cups/spoons

• Knife and cutting board

📋 Recipe Card

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes
Yield: 6 servings (12 tubes)
Category: Dinner
Method: Oven
Cuisine: Italian
Diet: Vegan, Dairy-Free, Nut-Free Option

Description : Indulgent vegan cannelloni stuffed with spinach cashew ricotta, baked in tomato sauce—creamy, cheesy bliss! Easy make-ahead Italian pasta bake.

Ingredients
For Ricotta Filling:

• 1 cup raw cashews, soaked 30 min

• 14 oz firm tofu, drained

• 10 oz frozen spinach, thawed & squeezed

• 1/4 cup nutritional yeast

• 2 tbsp lemon juice

• 2 cloves garlic

• 1 tsp onion powder

• Salt & pepper

For Assembly:

• 12 cannelloni tubes

• 4 cups marinara sauce

• 1 cup vegan mozzarella shreds (optional)

Instructions

1. Preheat oven to 375°F. Blend cashews, tofu, spinach, nutritional yeast, lemon, garlic, onion powder, salt/pepper until smooth.

2. Spread 1 cup sauce in baking dish. Pipe or spoon filling into tubes.

3. Arrange stuffed tubes in dish. Top with remaining sauce & cheese.

4. Cover with foil; bake 30 min. Uncover, bake 10 more min until bubbly.

5. Rest 10 min; serve.

Notes

• Soak cashews in hot water for speed.

• Pipe filling for neatness.

• No-boil tubes absorb sauce moisture.

Nutrition Facts Table

*Approximate; varies by brands.

Tips & Variations

Personalize your creamy vegan spinach cannelloni:

• Meaty: Add lentils or walnut “meat” to filling.

• Veggie boost: Mushrooms, kale, or artichokes.

• Spicy: Red pepper flakes in sauce.

• Nut-free: Sunflower seeds + more tofu.

• Gluten-free: GF pasta tubes.

• Creamy top: Vegan béchamel drizzle.

Pro Chef Tips

Pro secrets for perfection:

• Squeeze spinach ultra-dry—wet filling = soggy tubes.

• Season ricotta aggressively; bland filling ruins it.

• Room-temp sauce prevents cracking.

• Broil last 2 min for golden cheese.

• Fresh herbs post-bake elevate.

Common Mistakes to Avoid

1. Overfilling tubes: Cracks during bake—fill 3/4 full.

2. Skipping soak: Gritty ricotta; hot water 20 min minimum.

3. Sauce skimping: Dry pasta—generous layer bottom/top.

4. High oven temp: Burnt edges; 375°F steady.

5. No rest time: Soupy slices; 10 min sets it.

Storage & Meal Prep

Fridge airtight up to 4 days. Reheat covered at 350°F with splash water, 20 min. Microwave single portions ok.

Make-Ahead & Freezer Notes

Assemble fully, wrap unbaked dish; fridge 2 days or freeze 3 months. Thaw overnight, bake as directed (add 10 min). Best oven-reheated; excellent freezer meal.

Serving Suggestions

Italian feast vibes:

• Sides: Caesar salad, garlic bread.

• Breads: Focaccia, rosemary rolls.

• Salads: Arugula with balsamic.

• Drinks: Chianti, sparkling water, limoncello.

FAQs Section

Tastes like real ricotta?
Yes! Cashews + tofu nail creamy, tangy texture.

No piping bag?
Ziplock corner or spoon—messy but works.

GF version?
GF tubes + sauce; check labels.

Can I boil tubes first?
No need; no-boil designed for sauce moisture.

More protein?
Stir in TVP or beans.

Kids like it?
Hidden spinach + cheese top = yes!

Oil-free?
Skip oil in blending; use aquafaba.

Conclusion

Bubbling vegan cannelloni straight from your oven? Pure pasta heaven that warms hearts and bellies. This creamy vegan spinach cannelloni recipe is your new go-to for effortless Italian nights. Bake a batch, pin your cheese pull, share below, and tag your creations—happy cooking, friends!