Vegan Cannelloni

The Vegan Cannelloni is a delicious recipe. Additionally, with only a few basic ingredients, you can easily prepare this creamy and delectable dairy-free Italian pasta meal, vegan cannelloni with spinach and ricotta.

Tip for making this recipe:
Using a piping bag or large ziplock bag with the corner snipped is by far the easiest method. In this manner, there will be minimal mess when you effortlessly squeeze the ricotta into the bowl. Use an iced tea spoon with a long handle, which was awkward and time-consuming but manageable. You can also use this spinach to stuff more shells, so feel free to double it.

Vegan Cannelloni

Ingredients:
Pasta sauce: 4 cups.
Frozen spinach: 20–24 oz.
Cannelloni tubes: 14
Vegan ricotta: 3 cups.
Instructions:
Adjust the microwave temperature to 350°F.
Mix the spinach and ricotta cheese.
Fill the bottom of a baking dish with two cups of spaghetti sauce.
Utilizing a piping bag or a gallon ziplock bag with the corners removed, fill each tube with the spinach-ricotta mixture.