Preparation

1

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

2

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

3

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.

4

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.

5

Bake for 18 to 22 minutes.

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