Ingredients

• Ingredients Units USM Scale 1x2x3x 3 cups vegan ricotta (Cashew Ricotta or Tofu Ricotta) 20 – 24 oz frozen spinach, thawed and drained well 4 cups pasta sauce (or homemade Marinara Sauce) 14 – 18 cannelloni tubes (or manicotti), see notes

Preparation

• Instructions Preheat oven to 350 degrees F. Mix together the ricotta and spinach. Place 2 cups of pasta sauce in the bottom of a baking dish. Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag. Place filled shells in the baking dish and top with the remaining sauce. Cover and bake for 40 minutes. Uncover and bake 5 – 10 minutes more. Let cool a few minutes before serving. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 6 – 7 days.  Freezing for later: Make as directed and store in a freezer safe container that’s sealed well. Store in the freezer for up to 2 – 3 months. When ready, bake from frozen as instructed, adding an extra 10 minutes to the cooking time.