Creamy, tasty, and light, everything you want from cannelloni !
This is the kind of dish I like to make a bit more so we have some for the following day. So the amounts are for 2 people, for 2 dinner or 1 dinner and lunch boxes. Feel free to cut in half if you only want it for 1 meal. For the big eaters out there (ya know what am talking 'bout!) I would recommend making a little salad on the side.
If you haven't done it yet, wrap you tofu in a tea towel, and place under a book / chopping board with heavy things on top to drain it. It will take around 20/30 min.
Preheat your oven to 180 C degrees.
Start with the tomato sauce : in a large skillet, add all ingredients and let it simmer gently for 15 min or until you finish the other steps.
For the ricotta : In a frying pan, heat the oil over medium heat and add onion and garlic. Cook until soft and translucent.
In your food processor, add the tofu broke into 4 pieces, the onions & garlic and all the remaining seasonings. Blend until smooth, don't forget to scrape the sides half way through. If needed add a bit of water to make it creamier. Reserve your ricotta in the fridge.
In a frying pan, heat the last Tbsp of oil over medium heat and add the half onion and the two garlic cloves. Cook until soft and translucent. Reduce the heat, throw in the spinach and cover. Cook until the spinach has wilted, stirring every minute. Be careful, it will be quite quick.
Put the spinach/onion/garlic in the food processor, then add the ricotta and most of the basil (keep some for garnish). Pulse a couple of times, until the ricotta is fully spotted with green.
Check if you need to cook your cannelloni first, mine were ready to go.
In your oven dish pour 1/4 of your tomato sauce.
With a tea spoon, fill the cannelloni in with the ricotta mixture then place them in your oven dish on a single layer. Repeat until you don't have anymore ricotta.
Cover the cannelloni with the rest of the sauce. Make sure to cover them well, you'll want as much sauce as possible everywhere as this is what will cook your pasta.
Bake for 30/35 min until the cannelloni are cooked through. You can check with a knife.
Remove from oven and garnish with left over basil leaves. Serves hot. Reheat very well.