Pepper, tomato & ricotta cannelloni
Who doesn’t love cannelloni? I surely do! These super easy (I feel like I say this every time I share a recipe), cheap and delicious cannelloni recipe will blow your mind! Everyone will love this recipe and I just shared in time to put this on your Christmas menu! The perfect, heartwarming dish that you can make ahead of time and bake in the oven 30 minutes before serving.
The best way to make vegan cannelloni is using tofu for the ricotta. Then adding some of my favorite vegan parmesan and making a tasty tomato sauce! Then you can go add whatever you want really to the filling. This time I added finely chopped roasted peppers, sun dried tomatoes and fresh basil. Super simple but oh so delicious. I hope you like it as much as I did!
This recipes serves 4 people
Ingredients
1 pack of cannelloni shells, egg-free, I use brand barilla’ -
Tomato sauce, homemade as much as needed -
250 gr of tofu - Vegan parmesan, as much as needed or wanted -
1 jar of preroasted bell peppers, or 2 fresh ones roasted in the oven for 40 min on 180°C -
50 gr of sun dried tomatoes, chopped -
Fresh basil - Salt & pepper to taste -
Optional, béchamel sauce to make it extra decadent
How to
Start by crumbling the tofu in to a blender and adding 50 ml of water.
Blend until creamy so it looks like ricotta, you might need to add a little water and scrape down the sides.
Transfer tofu ricotta into a bowl and add the tomatoes, finely chop the bell peppers, makes sure to remove skin beforehand, add as much grated vegan parmesan as needed or wanted and add a big handful of shredded fresh basil.
Taste and season with salt and pepper to your liking.
Preheat the oven to 180°C.
Start filling the cannelloni shells with the ricotta mixture.
Pour some tomato sauce on the bottom of an oven dish and place the filled cannelloni on top.
Grate some more parmesan on them and top with béchamel (if using) and more tomato sauce.
Make sure each cannelloni is covered well with sauce.
Bake in the oven for 30-40 minutes until the pasta is cooked.
Serve with more grated parmesan and fresh basil on top.
Buon appetito!
