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Vegan Cannelloni

Vegan Cannelloni with spinach and ‘ricotta’ is a creamy and delicious dairy-free Italian pasta dish that’s easy to make using a handful of simple ingredients!

up close view of plated vegan cannelonni.

If you’ve gone plant-based and have been missing this Italian pasta dish, you will be smitten with this easy cannelloni recipe!

Why We Love This Recipe!

Similar to my Manicotti recipe, Cannelloni is no boil, large pasta tubes filled with vegan ricotta and spinach, then topped with pasta sauce and baked until bubbly.

It’s a true classic and bakes up with lightly crispy edges on the top, a creamy, tender center, and is full of amazing flavor!

  • Egg and Dairy-free. The filling is egg-free and made with a dairy-free ricotta. And it’s just as creamy and delicious as traditional cannelloni!
  • Easy to customize. Adjust the ingredients to suit specific dietary restrictions. Plus, you can change up the sauce to suit your taste.
  • Freezer friendly. Make it ahead and freeze for later. Read on.
top down view of ingredients used to make vegan cannelloni recipe.

Ingredient Notes

All you need are a few simple ingredients! Here is everything, including variations:

  • Cannelloni I used these no-boil cannelloni tubes from Amazon (affiliate link) since they are not locally found. Use your favorite brand. Alternatively, manicotti tubes are just as good and generally easier to find in the US. Make this gluten-free by sourcing its GF version.
  • Vegan Ricotta – I used my fan-favorite, Cashew Vegan Ricotta, for this recipe. You can also use my Tofu Ricotta for a nut-free version. I recommend doubling the recipe. Store-bought is great, too, and it’s one less thing to clean up!
  • Spinach – Frozen spinach is super convenient and easy. If you prefer fresh, just steam, drain any water, and give a good rough chop. Feel free to double this spinach, it will also help to fill extra shells!
  • Pasta Sauce – I used Rao’s and Muir Glen’s marinara sauce. If you’re up for making your own, my Marinara Sauce is super easy and tastes amazing!
side by side photos of vegan ricotta mixed with spinach.

How To Make Vegan Cannelloni

  • Mix together the ‘ricotta’ and spinach.
side by side photos showing the process of making vegan cannelloni.
  • Place half of the pasta sauce in the bottom of a baking dish.
  • Fill each uncooked cannelloni with the spinach ricotta mix. I used this reusable piping bag (affiliate link).
  • Place filled shells in the baking dish and top with the remaining sauce.
  • Cover and bake for 40 minutes at 350 degrees F. Uncover and bake for 10 minutes more.

Let cool and you’re ready to enjoy!

It’s a delicious Italian pasta dish and I know you will love it too!

top down view of freshly baked vegan cannelloni in a baking dish.

Commonly Asked Questions

What is the easiest way to stuff cannelloni?
Hands down the easiest way is using a piping bag or large ziplock bag with the corner cut. That way you can easily squeeze the ricotta into the shell with little mess. I used to use a long-handled iced tea spoon and it was clumsy and time-consuming, although doable

What is the difference between cannelloni and manicotti?
Both are long pasta tubes. The main difference is that the manicotti has a ridged surface, and the cannelloni is smooth.

Should I boil cannelloni?
No, that’s what makes this pasta so great to work with. There is no need to boil before prepping because it cooks right in the baking dish with the pasta sauce and filling. Easy peasy!

How To Store + Reheat

  • Refrigerator: Leftovers can be stored in the refrigerator for 5 – 6 days in a covered container.
  • Freezer: Both cooked and uncooked cannelloni are freezer-friendly and will last in the freezer for up to 2 – 3 months. To freeze cooked, let cool completely and store in freezer-safe containers. For uncooked, prepare as directed and freeze in a freezer—and oven-safe sealed container. Bake as directed, adding 10 minutes extra.
  • Reheat: Reheat leftovers in the stove set at 350 degrees for about 15 minutes. Alternatively, warm in the microwave.
  • Meal prep: Because cannelloni stores and reheats well, it’s a great option for weekly meal prep!
side angle view of freshly baked vegan cannelloni in a baking dish.

Serving Suggestions

What to serve with cannelloni? Like other Italian pasta dishes, it pairs well with a few toppings, a slice of bread, and a side of soup or salad. Here are a few of my favorite options:

top down view of plated vegan cannelonni with items surrounding.

More Vegan Italian Recipes!

If you try this easy pasta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Spinach ‘Ricotta’ Cannelloni

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5 from 2 reviews

Vegan Cannelloni is an easy Italian pasta dish made with dairy-free ricotta, healthy spinach, and flavorful sauce for a delicious and hearty meal! This cannelloni recipe is egg-free and can be made gluten-free.

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 7 – 8 1x
  • Category: Entree
  • Method: bake
  • Cuisine: Italian, Vegan


Units Scale
  • 3 cups vegan ricotta (Cashew Ricotta or Tofu Ricotta)
  • 2024 oz frozen spinach, thawed and drained well
  • 4 cups pasta sauce (or homemade Marinara Sauce)
  • 1418 cannelloni tubes (or manicotti), see notes


  1. Preheat oven to 350 degrees F.
  2. Mix together the ricotta and spinach.
  3. Place 2 cups of pasta sauce in the bottom of a baking dish.
  4. Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag.
  5. Place filled shells in the baking dish and top with the remaining sauce.
  6. Cover and bake for 40 minutes. Uncover and bake 5 – 10 minutes more. Let cool a few minutes before serving.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 6 – 7 days. 

Freezing for later: Make as directed and store in a freezer safe container that’s sealed well. Store in the freezer for up to 2 – 3 months. When ready, bake from frozen as instructed, adding an extra 10 minutes to the cooking time.


Cannelloni tubes are typically no boil, whereas manicotti shells require cooking first. Just in case, be sure to check the package for instructions. If precooking the pasta tubes, reduce cooking time by 10 – 15 minutes.

If using any of the linked recipes, you’ll want to double them for this recipe.

Any leftover spinach ricotta will be great on a sliced and toasted baguette.

If you have a favorite vegan cheese, add it over top before or after baking.

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  1. My husband due to health issues is now a vegan and he has enjoyed many of your recipes including this one. I made it yesterday and it was delicious. I myself enjoyed it also. I now want to make some more for my family as they are also vegan. Can this all be made ahead of time and put in fridge and then bake at a later time?

    1. Julie | The Simple Veganista says:

      We are so happy to hear you both loved the recipe, Mari! Yes, you can make and assemble this dish, cover, refrigerate, and bake it later. Enjoy!

  2. I made this for dinner this evening and it turned out great! I added a handful of basil into the processor with the tofu ricotta. Will definitely make this again!

  3. I notice the cannelloni recipe asks for 4 cups of marinara sauce but the recipe for marinara sauce only makes 3 cups. Should I add an extra half can of tomatoes? Many thanks

    1. Julie | The Simple Veganista says:

      Yes, you can add another 14oz can of tomatoes to ensure the marinara sauce recipe is 4 cups. Just add more of the seasoning to taste. I hope that helps. Enjoy the recipe, Roberta!

  4. My family is new to Vegan life, but I have loved trying your recipes! My cheese loving son loved this and didn’t know there wasn’t cheese in it!

  5. Jeanette Paisley says:

    Does one mic the ricotta and spinach together? This part seems to be missing from the instructions.

    1. Julie | The Simple Veganista says:

      Oops, thank you for pointing that out! I’ve included it in the recipe card, line 2. :)

  6. This may sound like a silly question, but do you cook your shells first? I typically do, but with all the new ways people prepare things, I wanted to make sure.

    Thank you!

    1. Julie | The Simple Veganista says:

      Not a silly question at all, Tomi! It depends on the shells you are using. I believe most cannelloni shells are no bake so you can just fill them and bake. Manicotti tubes will typically need to be cooked first. So check the package instructions before using to make sure if they are no bake or require cooking first. If you do cook the noodles before stuffing, you can reduce the oven time by 10 minutes or so. I’ve added a note in the recipe card! Thanks for asking, it’s super helpful for everyone as I can address the question. :)

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