Vegan Cannelloni

Indulge in this creamy Vegan Spinach & Ricotta Cannelloni, featuring a rich cashew ricotta filling made with PACK'D organic spinach and topped with marinara sauce, vegan mozzarella, and parmesan.

This comforting, plant-based take on a classic Italian dish is packed with flavour and creamy goodness. Perfect for meal prep, it stores well in the fridge for up to 3 days or in the freezer for 2 months. Serve with fresh basil for a delicious, restaurant-quality meal at home!

Serves 4 - 6

• Prep 40 mins
• Cook 45 mins
• Total 1 hr 25 mins
• Storage Tupperware in the fridge for 3 days or freezer for 2 months

Ingredients

• 12 cannelloni tubes (130g)
• 1/3 cup vegan parmesan cheese, grated (30g)
• 680g marinara sauce or homemade tomato sauce
• 1/3 cup vegan parmesan, grated (20g)
• 2 cups shredded vegan mozzarella (220g)
• 2 tbsp vegan pesto (optional)
• Basil to garnish, finely sliced

Filling

• 150g PACK'D organic frozen spinach, thawed + water squeezed out
  1 batch cashew ricotta

Cashew Ricotta

• 2 cups cashews (290g)
• 2/3 cup water (165ml)
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 garlic clove, minced
• 1/4 cup freshly grated vegan parmesan (23g)
• 1/2 tsp onion powder
• Flakey sea salt + cracked pepper, to taste

Method

Cashew Ricotta

Add the cashews to a bowl of boiling water and allow to soak for 30 minutes.

Drain the cashews and to a high speed blender along with the water, lemon juice, nutritional yeast, garlic, vegan parmesan, onion powder, salt and pepper. Blitz until smooth, scraping the sides with a spatula where necessary. Adjust seasoning to taste.

Warm the tomato sauce in a pan.

Filling

Add the thawed and water removed spinach to a mixing bowl with the vegan ricotta and optional pesto.Transfer the mix to a large ziplock bag or piping bag. Cut the tip off the ziplock bag to create a 3/4-inch opening.

Spread one third of the marinara sauce evenly across the bottom of a 10 x 8 inch casserole dish. Fill each cannelloni with the cashew ricotta mix, then place them in a single layer on top of the sauce. Pour the rest of the marinara sauce on top, cover with tin foil and par bake for 20 minutes.

Sprinkle vegan parmesan and mozzarella over the top. Return to the oven for 25 minutes, uncovered, until the cheese is melted and the pasta is cooked.

Garnish with fresh basil and freshly cracked pepper.