Cannelloni with Tofu and Spinach

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Cannelloni with Tofu and Spinach

Ingredients

Olive Oil - 2 tablespoons
Onion - 1 head
Garlic - 3 cloves
Tomatoes - 28.2 oz
Pine nuts - 1.8 oz
Spinach - 14.1 oz
Ground Nutmeg - a pinch
Tofu - 12.3 oz
Cannelloni pasta - 10.6 oz
Breadcrumbs - 4 tablespoons

Step by Step guide

Step 1

Heat half of the oil in a pan, add the onion and 1/3 of the garlic, and sauté for 4 minutes until soft.

Step 2

Add the tomatoes, season, and bring to a boil. Reduce the heat and simmer for 10 minutes until the sauce thickens.

Step 3

Heat half of the remaining oil in a pan and cook the remaining 1/3 of the garlic for 1 minute, then add half of the pine nuts and spinach.

Step 4

Sauté the spinach, drain any excess liquid. Blend the tofu in a food processor or blender until smooth. Then mix with the spinach and nutmeg, and add a bit of pepper. Remove from heat and let cool slightly.

Step 5

Preheat the oven to 180°C (350°F). Pour half of the tomato sauce into a 20 x 30 cm dish. Divide the spinach mixture and stuff the cannelloni, placing them on top of the sauce. Pour the remaining sauce over. Bake for 30 minutes.