VEGETARIAN CANNELLONIS WITH TOFU SAUCE

Preheat the oven to 190 ° C (375 ° F).

In a pot of boiling salted water, cook the cannelloni al dente. Drain.

In a bowl, combine the ricotta with the baby spinach, half the Parmesan cheese, the egg and, if desired, the basil. Salt and pepper. Stuff the cannelloni with the preparation.

Cover the bottom of a baking dish with a little tofu sauce. Place the pasta in the dish. Coat with the rest of the sauce and sprinkle with the remaining Parmesan.

Bake for 18 to 22 minutes.