Now for the marinara sauce. Grab the same saucepan you were using before, and heat up another splash of olive oil.
Add onion and four garlic cloves to the pan and cook until the onion has turned slightly translucent.
4 cloves garlic, 1 onion
Add in the oregano and cook for a minute.
4 teaspoon dried oregano
Pour in the passata, give everything a good stir, and bring to the boil. Immediately bring back down to a simmer. Season with salt and pepper.
700 ml tomato passata, Salt & pepper
Once the passata has had a couple of minutes to simmer, stir in the basil and cook for another couple of minutes.
2 tablespoon fresh basil
Get a small oven dish, and spread a layer of the marinara sauce over the bottom of it.
Grab the cannelloni tubes, a piping bag and a chopping board or plate. Fill the piping bag with the spinach and ricotta mix. Then carefully fill the cannelloni tubes with the ricotta and spinach mix as evenly as possible. The best way of doing this is to stand each tube on one end, fill it up to the top, then lay it out on the baking tray.
125 g cannelloni
Repeat until all of the cannelloni tubes are full and laid out on top of the sauce in the tray.
Pour the rest of the sauce over the cannelloni. Make sure that it’s all covered, otherwise some of the pasta tubes won’t cook properly. It needs to all be covered in the tomato sauce.
Put the dish into the pre-heated oven for about 30 minutes (or whatever the cannelloni tube packet says, if different). Once done, top the vegan cannelloni with fresh basil and vegan parmesan or nutritional yeast. Serve and enjoy!