Baked Cheese & Spinach Cannelloni

Serves: 4


  • 3 cups of marinara sauce
  • 1 lb. fresh spinach
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup vegan ricotta
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons pine nuts (toasted)
  • salt & pepper
  • 16 cannelloni or manicoti tubes (if you can’t find whole wheat, use whole wheat lasagna noodles)


  • Preheat the oven to 400 degrees F.
  • Cook the cannelloni in salted walter per the directions on the box.  Make sure it is al dente (approx 10 minutes).
  • Wash & chop the spinach.
  • Combine the spinach with the ricotta, Parmesan, feta, pine nuts.  Mix thoroughly.  Add salt and pepper to taste.
  • Spoon some marinara sauce over the base of a large, shallow baking dish.
  • With a small spoon or knife (or your fingers), carefully fill the cannelloni tubes.
  • Arrange cannelloni shells on top.
  • Cover with remaining tomato sauce and mozzarella.
  • Bake for 25-30 minutes (may be a little longer; check and revise) until top is golden and pasta is tender.

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