Spinach Cannelloni

Spinach Cannelloni

Spinach cannelloni is one of those recipes we keep coming back to when we want something that feels proper and comforting but doesn't take all night. There's something about stuffed pasta baked in a rich tomato sauce that just feels like a hug on a plate. The filling is creamy and savoury, the spinach keeps it fresh, and that golden bubbly top is absolutely irresistible. We've made this for dinner parties and lazy Sunday nights alike and it always goes down a storm. If you're looking for a showstopper plant-based dinner that's genuinely satisfying, this is the one to make tonight.

Cook: 55 min
Serves 4

Before You Start

  • Large frying pan
  • Colander
  • Mixing bowl
  • Baking dish
  • Tongs
  • Spinach wilted & water squeezed out

Ingredients

  • 12 lasagne sheets
  • 2 tbsp olive oil
  • 500g baby spinach
  • 100g plant-based cream cheese
  • 50g plant-based parmesan
  • ½ tsp chilli flakes
  • 1 tbsp mixed Italian seasoning
  • 2 tbsp olive oil
  • 1 red onion
  • 3 cloves of garlic
  • 700ml Passata
  • 10g fresh basil
  • 25g plant-based cheese

Method

1

Prep the veg

  • Roughly chop the spinach
  • Peel and dice the onion
  • Mince the garlic
  • Pick the basil leaves
  • In a large frying pan, heat 1 tbsp of the olive oil over a medium heat and add the spinach, stirring until wilted
  • Transfer to a colander to drain off the water
2

Make the cannelloni filling

  • Once you’ve squeezed as much water as you can from the spinach, transfer to a bowl and stir through the cream cheese, parmesan, chilli flakes, Italian seasoning and a pinch of salt and pepper
3

Cook the tomato sauce

  • Make the sauce in the same pan, heat the olive oil over a medium heat and add the onion with a pinch of salt
  • Cook until softened then add the garlic frying for 1 minute
  • Pour in the passata and half the basil leaves and bring to a simmer for 5 minutes
  • Taste to season with salt and pepper
4

Cook the lasagne sheets

  • If using fresh lasagne sheets, skip this step
  • Lightly grease the lined baking tray with the olive oil
  • Bring a pan of salted water to the boil and partly cook the lasagne sheets for 2 minutes or until pliable enough to roll
  • Use tongs to lift out the sheets and transfer to the greased baking tray
5

Roll up the cannelloni

  • Spread 2 tbsp of cannelloni filling on the lasagne sheets and roll up into a cylinder
  • Repeat with the remaining filling and lasagne sheets
  • Spoon a little tomato sauce to coat the base of the baking dish
  • Arrange the cannelloni rolls in the dish then pour over the rest of the sauce
  • Scatter over the cheese and bake for 25 minutes until the cheese is golden. You can place it under the grill for 5 minutes to crisp up the top
  • Top with the remaining basil leaves and serve

Tips & Variations

  • Filling the tubes: We find a piping bag or even a zip-lock bag with the corner snipped off makes stuffing the cannelloni so much easier and way less messy than using a spoon.
  • Make it saucier: If you like things extra saucy, add a splash of water or a second tin of tomatoes to the base sauce before baking. The pasta absorbs a lot as it cooks.
  • Cheese on top: A good handful of vegan parmesan or nutritional yeast scattered over the top before it goes in the oven gives you that gorgeous golden crust we're both obsessed with.

Why This Works

The trick here is squeezing as much water out of the spinach as you possibly can before mixing it into the filling. We know it feels a bit fussy but trust us on this one, skipping that step gives you a watery filling and nobody wants that. Getting the filling really well seasoned before it goes into the tubes makes all the difference too, so taste as you go.