How To Make Tofu & Spinach Cannelloni
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 cannelloni pasta shells
- 1 block of firm tofu, drained and crumbled
- 2 cups of fresh spinach, chopped
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tsp of dried oregano
- 1/2 tsp of dried basil
- 1/4 tsp of red pepper flakes (optional)
- 1 cup of marinara sauce
- 1 cup of shredded mozzarella cheese
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
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Cook the cannelloni pasta according to the package instructions until al dente. Drain and set aside.
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In a large skillet, heat some oil over medium heat. Add the onion and garlic and cook until softened and fragrant.
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Add the crumbled tofu, spinach, oregano, basil, and red pepper flakes (if using). Cook for another 5 minutes, stirring occasionally, until the spinach has wilted.
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Season with salt and pepper to taste.
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Stuff the cooked cannelloni shells with the tofu and spinach mixture and arrange them in the prepared baking dish.
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Pour the marinara sauce over the stuffed shells, making sure they are well covered.
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Sprinkle the shredded mozzarella cheese evenly over the top.
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Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
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Remove from the oven and let it cool for a few minutes before serving.
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Serve the tofu and spinach cannelloni hot, garnished with fresh basil if desired.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 23mg
- Sodium : 617mg
- Total Carbohydrates : 52g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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