Vegan Gluten-Free Cannelloni with Spinach and Ricotta

Ingredients

• 12 tubes Gluten-free cannelloni tubes
• 10 ounces Spinach
• 15 ounces Vegan ricotta cheese
• 28 ounces Diced tomatoes
• 1/2 cup Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Nutmeg
• 1/4 cup Fresh basil

Instructions

1. 1Preheat your oven to 375°F (190°C). In a medium saucepan, combine the 28 ounces of diced tomatoes, 1/2 cup of onion, 2 cloves of garlic, 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of fresh basil. Bring this mixture to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the onion is softened and the sauce has thickened slightly. This creates your tomato sauce.
2. 2While the sauce simmers, place the 10 ounces of spinach in a steamer basket over a pot of boiling water. Steam for 3-5 minutes, or until the spinach is completely wilted. Carefully remove the spinach from the steamer and let it cool slightly. Once cool enough to handle, squeeze out as much excess water as possible, then finely chop the spinach.
3. 3In a medium bowl, combine the chopped spinach with the 15 ounces of vegan ricotta cheese. Add 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Mix everything together thoroughly until well combined.
4. 4Carefully fill each of the 12 gluten-free cannelloni tubes with the spinach and vegan ricotta mixture. You can use a spoon or a piping bag for this.
5. 5Spread about one-third of the prepared tomato sauce evenly over the bottom of a baking dish. Arrange the 12 filled cannelloni tubes in a single layer on top of the sauce in the baking dish.
6. 6Pour the remaining tomato sauce over the cannelloni tubes, ensuring they are all covered. Cover the baking dish tightly with aluminum foil.
7. 7Bake in the preheated oven at 375°F (190°C) for 30-35 minutes, or until the cannelloni is heated through and the sauce is bubbling. Carefully remove the foil for the last 5 minutes of baking if you prefer a slightly crispier top.
8. 8Let the cannelloni rest for 5 minutes before serving. Garnish with additional fresh basil if desired.

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