Spinach ‘Ricotta’ Cannelloni

up close view of plated vegan cannelonni.

5 from 1 review

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.


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.