Open Recipes

Vegan Cannelloni Ragù and Spinach

Open recipes

Open recipes

Vegan Cannelloni Ragù and Spinach

1 hours 35 minutes total

  • Moderate
  • Vegan

Looking for a delicious and healthy vegan recipe that's perfect for dinner? Look no further than this vegan cannelloni ragù and spinach recipe! Made with hearty cannelloni pasta, a rich and flavorful ragù sauce, and plenty of fresh spinach, this dish is sure to satisfy your cravings while also providing you with plenty of nutrients and vitamins. Whether you're a vegan or just looking for a tasty and nutritious meal, this recipe is sure to become a new favorite in your kitchen!



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Serves 4

12 Barilla® Cannelloni
80g margarine, cut into pieces

For the filling

250g + 80g lentils
200g cooked spinach
60ml dry white wine
40ml extra-virgin olive oil
80g onion
30g carrot
30g celery
10g nutritional yeast flakes
to taste grated nutmeg
to taste Salt and pepper

For the Vegan béchamel

1000ml plant based milk
50g margarine
50g all-purpose flour
to taste grated nutmeg
to taste Salt


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Here's how to cook cannelloni with spinach and vegan bolognese sauce in 3 easys steps:

Step 2

For the filling, chop the onion, carrot, and celery. Heat the oil in a skillet over medium heat and sauté the vegetables until lightly browned. Add 250 gr lentils and brown. Add the white wine, raise the heat to high, and cook until wine is completely evaporated. Add the spinach, season with a pinch of salt and a dash of pepper, and continue cooking the mixture over medium heat for 15 to 20 minutes. Remove from heat and let the mixture cool to room temperature. Transfer to a food processor and pulse mixture. Add half of the nutritional yeast, and a pinch of nutmeg and pulse until thoroughly combined. Add the 80 g of lentils straight from the can and fold in the mixture.

  • onion
  • carrot
  • celery
  • oil
  • lentils
  • white wine
  • spinach
  • salt
  • pepper
  • nutritional yeast
  • nutmeg

Step 3

For the béchamel, melt the margarine in a heavy-bottomed pan. To make a roux, add the flour and whisk margarine and flour together for 3 to 4 minutes over low heat, until smooth. Heat the vegetal milk in a separate pan, then add to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps, until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes.

  • margarine
  • flour
  • vegetal milk
  • salt
  • nutmeg

Step 4

Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish and arrange the cannelloni previously filled evenly in pan. Finish with a uniform layer of béchamel, dusting it with the remaining nutritional yeast, and dotting the top with the pieces of margarine . Bake the cannelloni for 15 to 20 minutes, until lightly browned. Remove them from the oven and let them rest for several minutes before serving.

  • cannelloni
  • baking dish
  • béchamel sauce
  • nutritional yeast
  • margarine

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.