30+ Delicious Dairy-Free Cannelloni Recipes You’ll Love

Cannelloni, the iconic Italian pasta, is a favorite comfort food for many.

Traditionally filled with cheese, this beloved dish can present a challenge for those who follow a dairy-free lifestyle.

But fear not—dairy-free cannelloni is not only possible but can be just as rich, flavorful, and satisfying as the classic version.

With a little creativity and a variety of plant-based ingredients, you can recreate this dish in countless ways.

From hearty vegetable fillings to protein-packed options like lentils and chickpeas, there’s no limit to the delicious possibilities.

In this article, we’ve curated 30+ dairy-free cannelloni recipes that will transform your pasta nights into something extraordinary, while keeping your meals cruelty-free and nutritious.

30+ Delicious Dairy-Free Cannelloni Recipes You’ll Love

Dairy-free cannelloni recipes are a fantastic way to enjoy this Italian classic without compromising on taste or texture.

Whether you prefer a vegetable-filled, protein-rich, or grain-based filling, there’s a recipe here for every palate.

By experimenting with different combinations of plant-based ingredients, you can create a variety of dishes that are as comforting and indulgent as their dairy counterparts.

So, next time you’re craving some delicious stuffed pasta, reach for one of these dairy-free cannelloni recipes to make your meal both healthier and just as delightful.

Enjoy the satisfaction of knowing you’re nourishing your body while savoring every bite!

Dairy-Free Spinach and Mushroom Cannelloni

This delicious dairy-free spinach and mushroom cannelloni is a perfect comfort meal for anyone avoiding dairy. The cannelloni tubes are stuffed with a flavorful mixture of sautéed spinach, mushrooms, garlic, and herbs, then smothered in a rich, homemade tomato sauce. It’s a savory dish that’s light on the stomach but big on taste, offering a satisfying vegetarian dinner option.

Ingredients:

• 12 cannelloni tubes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups spinach, chopped
• 1 cup mushrooms, chopped
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tbsp nutritional yeast (optional for a cheesy flavor)

For the tomato sauce:

• 2 cups tomato sauce
• 1 tsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the cannelloni tubes according to the package instructions, drain, and set aside.
3. In a pan, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
4. Add chopped mushrooms and cook until they release their moisture and become tender.
5. Stir in the spinach and cook until wilted, about 3-4 minutes. Season with salt, pepper, basil, and oregano.
6. Add the diced tomatoes and tomato paste, simmer for 10 minutes to meld the flavors. Remove from heat and stir in the fresh parsley and nutritional yeast.
7. Carefully stuff each cannelloni tube with the spinach and mushroom mixture, placing them in a greased baking dish.
8. For the sauce: In a small pan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and simmer for 5 minutes.
9. Pour the tomato sauce over the stuffed cannelloni and cover with foil. Bake for 25 minutes.
10. Remove the foil and bake for an additional 5 minutes to brown the top slightly.
11. Serve hot with a sprinkle of fresh parsley.

This dairy-free spinach and mushroom cannelloni is a hearty, nutritious meal that brings the classic Italian dish to life without the need for any dairy. The creamy, flavorful stuffing paired with the tangy tomato sauce offers a satisfying experience that even non-dairy eaters will love. It’s perfect for a family dinner or when hosting guests who have dietary restrictions, and the leftovers make for a great lunch the next day!

Dairy-Free Vegan Lentil Cannelloni

A protein-packed and hearty dish, this vegan lentil cannelloni is made with nutritious lentils and vegetables, seasoned with aromatic herbs and spices, and wrapped in tender pasta tubes. Topped with a zesty tomato sauce, this dish is filling, healthy, and completely dairy-free, making it an ideal choice for vegan and gluten-free diners alike.

Ingredients:

• 12 cannelloni tubes
• 1 cup cooked lentils
• 1 carrot, finely grated
• 1 zucchini, finely grated
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 2 tbsp chopped fresh basil

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the cannelloni tubes according to the package instructions, drain, and set aside.
3. In a pan, heat olive oil and sauté the onion and garlic until fragrant. Add the grated carrot and zucchini, and cook for 5 minutes until softened.
4. Stir in the cooked lentils, cumin, paprika, salt, and pepper. Add the tomato paste and diced tomatoes, cooking for 10 minutes until the mixture is thick and aromatic.
5. Stuff the cooked cannelloni tubes with the lentil and vegetable mixture, placing them in a baking dish.
6. For the sauce: Heat olive oil in a pan, sauté the garlic until fragrant, then add tomato sauce, thyme, salt, and pepper. Let it simmer for 5-10 minutes.
7. Pour the tomato sauce over the stuffed cannelloni and cover with foil. Bake for 25 minutes.
8. Remove the foil, sprinkle fresh basil over the top, and bake for an additional 5 minutes.
9. Serve hot, garnished with extra basil if desired.

This dairy-free vegan lentil cannelloni is a great way to enjoy the flavors of a classic dish with a healthy and plant-based twist. The lentils provide a hearty, protein-rich filling while the fresh vegetables and spices bring a delicious depth of flavor to every bite. It’s an excellent meal for anyone seeking a vegan or meatless dinner, and the leftovers are just as satisfying the next day!

Dairy-Free Roasted Red Pepper and Tofu Cannelloni

This roasted red pepper and tofu cannelloni offers a smoky, savory filling made with roasted red peppers and blended tofu, creating a creamy texture without any dairy. The bright and slightly tangy tomato sauce pairs perfectly with the rich filling, making it a great choice for a comforting, dairy-free meal.

Ingredients:

• 12 cannelloni tubes
• 2 roasted red peppers (or 1 jar of roasted peppers)
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped
• 1 cup spinach, chopped

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the cannelloni tubes according to the package instructions, drain, and set aside.
3. In a blender or food processor, blend the roasted red peppers, crumbled tofu, olive oil, minced garlic, smoked paprika, salt, and pepper until smooth.
4. Stir in the chopped spinach and fresh basil.
5. Stuff each cannelloni tube with the roasted red pepper and tofu mixture, placing them in a greased baking dish.
6. For the sauce: Heat olive oil in a pan and sauté garlic until fragrant. Add tomato sauce, oregano, salt, and pepper, and simmer for 5 minutes.
7. Pour the tomato sauce over the stuffed cannelloni and cover with foil. Bake for 20 minutes.
8. Remove the foil and bake for an additional 5 minutes until the top is slightly golden.
9. Serve hot with a sprinkle of fresh basil.

This roasted red pepper and tofu cannelloni is a flavorful and creamy dairy-free alternative that doesn’t skimp on taste or texture. The smoky red pepper and tofu filling provides a wonderful depth of flavor, while the fresh spinach and herbs offer a healthy touch. It’s a fantastic choice for anyone avoiding dairy but still craving a rich, comforting pasta dish. Plus, it’s quick to prepare and makes for an excellent meal for any occasion!

Dairy-Free Sweet Potato and Black Bean Cannelloni

A healthy and flavorful twist on the classic cannelloni, this dairy-free sweet potato and black bean filling combines the sweetness of roasted sweet potatoes with hearty black beans, creating a perfect balance of flavors. Topped with a zesty tomato sauce and baked to perfection, this dish is not only dairy-free but also vegan, making it an ideal choice for a nutritious, plant-based meal.

Ingredients:

• 12 cannelloni tubes
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp ground coriander
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
3. In a pan, heat olive oil over medium heat and sauté the onion and garlic until softened. Add the roasted sweet potatoes, black beans, cumin, chili powder, salt, and pepper, and cook for 5 minutes to allow the flavors to meld together.
4. Stuff the cooked cannelloni tubes with the sweet potato and black bean mixture, placing them in a greased baking dish.
5. For the sauce: In a small pan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, coriander, salt, and pepper, and let it simmer for 5 minutes.
6. Pour the tomato sauce over the stuffed cannelloni, cover with foil, and bake for 25 minutes.
7. Remove the foil, sprinkle fresh cilantro on top, and bake for an additional 5 minutes.
8. Serve hot, garnished with more cilantro if desired.

This dairy-free sweet potato and black bean cannelloni is a flavorful and hearty dish that packs a punch of nutrition. The combination of roasted sweet potatoes and black beans offers a satisfying and balanced filling, while the zesty tomato sauce adds the perfect amount of tang. It’s a wonderful choice for a family dinner or for those seeking a plant-based, protein-packed meal. Leftovers can easily be enjoyed the next day, making it a great option for meal prep!

Dairy-Free Butternut Squash and Sage Cannelloni

This dairy-free butternut squash and sage cannelloni features a rich, creamy filling made from roasted butternut squash, blended to perfection with fresh sage and garlic. The smooth filling is complemented by a simple, flavorful tomato sauce, making this dish both comforting and nutritious. It’s the perfect fall-inspired pasta recipe that’s completely dairy-free, ideal for those looking for a cozy, plant-based meal.

Ingredients:

• 12 cannelloni tubes
• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• 1 tbsp nutritional yeast (optional for a cheesy flavor)

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
3. In a pan, heat olive oil over medium heat, then sauté garlic and fresh sage for 2-3 minutes until fragrant.
4. Transfer the roasted butternut squash to a food processor or blender, and add the sautéed garlic and sage. Blend until smooth. Stir in nutritional yeast, salt, and pepper.
5. Stuff the cooked cannelloni tubes with the butternut squash filling and arrange them in a greased baking dish.
6. For the sauce: In a small pan, heat olive oil and sauté garlic until fragrant. Add tomato sauce, basil, salt, and pepper, and simmer for 5 minutes.
7. Pour the tomato sauce over the stuffed cannelloni, cover with foil, and bake for 25 minutes.
8. Remove the foil and bake for an additional 5 minutes to brown slightly.
9. Serve hot with extra fresh sage leaves for garnish.

This dairy-free butternut squash and sage cannelloni is a delightful, creamy dish that’s perfect for the colder months. The rich butternut squash filling provides a naturally sweet and smooth texture, which pairs beautifully with the savory tomato sauce. The fresh sage adds an earthy, aromatic touch, making this a comforting and flavorful meal. Whether you’re vegan or just looking for a dairy-free option, this recipe will quickly become a favorite!

Dairy-Free Pesto and Tomato Cannelloni

For pesto lovers, this dairy-free pesto and tomato cannelloni is a vibrant and flavorful dish that’s sure to impress. The filling combines a fresh, dairy-free pesto made with basil, nuts, and olive oil, stuffed inside the pasta tubes, and topped with a tangy tomato sauce. It’s a perfect option for a light yet satisfying dinner, packed with aromatic basil and rich flavors.

Ingredients:

• 12 cannelloni tubes
• 2 cups fresh basil leaves
• 1/2 cup pine nuts (or walnuts)
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional for a cheesy flavor)
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the cannelloni tubes according to the package instructions, drain, and set aside.
3. In a food processor, blend the basil, pine nuts, olive oil, garlic, salt, pepper, and nutritional yeast until smooth, creating a pesto sauce.
4. Stuff the cooked cannelloni tubes with the dairy-free pesto mixture and place them in a greased baking dish.
5. For the sauce: Heat olive oil in a pan and sauté garlic until fragrant. Add tomato sauce, dried basil, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the tomato sauce over the stuffed cannelloni. Scatter the halved cherry tomatoes on top.
7. Cover with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 5 minutes until the top is slightly browned.
9. Serve hot with a drizzle of olive oil.

This dairy-free pesto and tomato cannelloni is bursting with flavor from the vibrant, herbaceous pesto and the tangy tomato sauce. The cherry tomatoes add a fresh burst of sweetness, while the pesto brings a creamy richness without any dairy. It’s an easy yet impressive dish to make, perfect for weeknight dinners or entertaining guests with dietary preferences.

Dairy-Free Spinach and Ricotta Cannelloni

This dairy-free spinach and ricotta cannelloni offers a delicious and comforting twist on a classic dish. The filling features a combination of sautéed spinach and dairy-free ricotta, creating a creamy, flavorful mixture that pairs perfectly with the soft pasta tubes. Topped with a rich tomato sauce and baked until bubbly, this dish is both hearty and satisfying, without any dairy.

Ingredients:

• 12 cannelloni tubes
• 1 lb fresh spinach, washed and chopped
• 1 cup dairy-free ricotta (store-bought or homemade)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/2 tsp nutmeg (optional)

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Sauté the garlic for 2 minutes, then add the spinach. Cook until the spinach is wilted and the liquid has evaporated.
3. Remove the pan from the heat and let the spinach cool slightly. In a large bowl, mix the cooked spinach with the dairy-free ricotta, nutmeg (if using), salt, and pepper.
4. Stuff the cannelloni tubes with the spinach and ricotta mixture, arranging them in a greased baking dish.
5. For the sauce: In a small pan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the tomato sauce over the stuffed cannelloni. Cover with foil and bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to allow the top to brown slightly.
8. Serve hot, garnished with fresh basil or parsley.

This dairy-free spinach and ricotta cannelloni is a perfect dish for those who crave a cheesy pasta experience without the dairy. The combination of fresh spinach and creamy dairy-free ricotta creates a rich, satisfying filling that pairs wonderfully with the tangy tomato sauce. It’s a great option for a comforting weeknight meal or to impress guests with a plant-based twist on an Italian classic.

Dairy-Free Mushroom and Walnut Cannelloni

For those who enjoy earthy, savory flavors, this dairy-free mushroom and walnut cannelloni is a perfect choice. The filling is made from a blend of sautéed mushrooms and toasted walnuts, offering a hearty and flavorful bite. With a simple tomato sauce and a crunchy topping, this dish brings together rich textures and flavors in a dairy-free package.

Ingredients:

• 12 cannelloni tubes
• 2 cups mushrooms, finely chopped (button, cremini, or a mix)
• 1/2 cup walnuts, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp dried thyme

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
3. Add the chopped mushrooms, salt, pepper, and thyme, and cook for 8-10 minutes until the mushrooms release their liquid and become tender.
4. Stir in the chopped walnuts and cook for another 2-3 minutes to toast the nuts. Remove from heat and let it cool slightly.
5. Stuff the cannelloni tubes with the mushroom and walnut mixture and place them in a greased baking dish.
6. For the sauce: In a small pan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and let it simmer for 5-10 minutes.
7. Pour the sauce over the stuffed cannelloni, cover with foil, and bake for 25 minutes.
8. Remove the foil and bake for an additional 5 minutes to brown the top.
9. Serve hot, garnished with fresh parsley or thyme.

This dairy-free mushroom and walnut cannelloni combines the earthy flavors of mushrooms with the rich texture of walnuts, creating a hearty and satisfying filling. Paired with a simple tomato sauce, this dish is both delicious and comforting. It’s a great option for those who enjoy savory, plant-based meals that don’t sacrifice flavor or texture.

Dairy-Free Zucchini and Tomato Cannelloni

This dairy-free zucchini and tomato cannelloni is a light yet flavorful dish, ideal for those looking for a fresh and healthy pasta option. The zucchini filling is combined with fresh herbs and garlic, offering a savory bite that’s complemented by a tangy tomato sauce. This recipe is not only dairy-free but also perfect for those following a vegan or gluten-free lifestyle.

Ingredients:

• 12 cannelloni tubes
• 2 medium zucchinis, grated
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup fresh basil, chopped
• Salt and pepper to taste

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add the garlic and cook for 1 minute. Add the grated zucchini and cook for 5-7 minutes, until the zucchini releases its liquid and softens.
3. Remove the pan from the heat and stir in fresh basil, salt, and pepper.
4. Stuff the cannelloni tubes with the zucchini mixture and place them in a greased baking dish.
5. For the sauce: In a small pan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni, cover with foil, and bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes.
8. Serve hot, garnished with fresh basil.

This dairy-free zucchini and tomato cannelloni is a light yet satisfying dish, perfect for a healthy weeknight meal. The fresh zucchini filling brings a refreshing texture, while the tomato sauce adds the perfect tangy kick. This dish is easy to prepare, full of flavor, and makes for a wonderful option for plant-based and dairy-free diets.

Dairy-Free Sweet Potato and Lentil Cannelloni

This dairy-free sweet potato and lentil cannelloni is a hearty and nutritious option for those seeking a plant-based meal. The filling combines creamy mashed sweet potatoes with protein-packed lentils, seasoned with fragrant spices like cumin and cinnamon for added depth. Topped with a simple, rich tomato sauce and baked to perfection, this dish is both satisfying and nourishing.

Ingredients:

• 12 cannelloni tubes
• 1 medium sweet potato, peeled and cubed
• 1/2 cup cooked lentils (green or brown)
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the sweet potato cubes in water for 10-12 minutes until tender. Drain and mash the sweet potato.
3. In a bowl, combine the mashed sweet potato with the cooked lentils, olive oil, cumin, cinnamon, salt, and pepper.
4. Stuff the cannelloni tubes with the sweet potato and lentil mixture and arrange them in a greased baking dish.
5. For the sauce: Heat olive oil in a small pan and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni and cover with foil. Bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to brown the top.
8. Serve hot, garnished with fresh parsley.

This dairy-free sweet potato and lentil cannelloni is a comforting and healthy alternative to traditional pasta dishes. The combination of creamy sweet potatoes and earthy lentils creates a filling that is both rich in flavor and texture. The fragrant spices add warmth and depth, making it a perfect dish for a cozy dinner. It’s also an excellent option for anyone following a plant-based or gluten-free lifestyle.

Dairy-Free Roasted Pepper and Chickpea Cannelloni

This dairy-free roasted pepper and chickpea cannelloni offers a vibrant and flavorful twist on the classic pasta dish. The filling is made from roasted red peppers and chickpeas, seasoned with garlic, cumin, and smoked paprika for a delicious depth of flavor. Topped with a rich tomato sauce and baked to golden perfection, this dish is a great combination of savory, smoky, and tangy flavors.

Ingredients:

• 12 cannelloni tubes
• 2 large red bell peppers, roasted and peeled
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the red bell peppers by placing them under a broiler or on a grill until the skin is blackened. Let them cool, then peel and remove the seeds.
3. In a blender or food processor, blend the roasted peppers with the cooked chickpeas, garlic, olive oil, cumin, smoked paprika, salt, and pepper until smooth and creamy.
4. Stuff the cannelloni tubes with the roasted pepper and chickpea filling and arrange them in a greased baking dish.
5. For the sauce: In a small pan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni and cover with foil. Bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to allow the top to brown.
8. Serve hot, garnished with fresh cilantro.

The roasted pepper and chickpea cannelloni is a bold and flavorful dairy-free dish that’s sure to satisfy. The smoky roasted peppers pair beautifully with the creamy chickpea filling, creating a savory base that is complemented by the tangy tomato sauce. This dish is perfect for anyone looking for a vegan, gluten-free, and dairy-free pasta option that doesn’t sacrifice on taste.

Dairy-Free Eggplant and Basil Cannelloni

This dairy-free eggplant and basil cannelloni combines the earthy flavor of roasted eggplant with the freshness of basil, creating a light yet delicious filling for the pasta tubes. Paired with a homemade tomato sauce and baked until golden, this dish is a perfect balance of flavors and textures, making it an excellent option for a comforting and healthy meal.

Ingredients:

• 12 cannelloni tubes
• 1 large eggplant, peeled and cubed
• 2 tbsp olive oil
• 1/2 cup fresh basil, chopped
• Salt and pepper to taste
• 1/4 cup pine nuts, toasted (optional)

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed eggplant with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly golden.
3. In a bowl, combine the roasted eggplant with fresh basil and pine nuts (if using). Mix well and adjust seasoning if needed.
4. Stuff the cannelloni tubes with the eggplant and basil mixture and arrange them in a greased baking dish.
5. For the sauce: In a small pan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni and cover with foil. Bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to brown the top.
8. Serve hot, garnished with fresh basil.

The dairy-free eggplant and basil cannelloni is a delightful, light alternative to traditional pasta dishes. The combination of roasted eggplant and fresh basil creates a fresh and earthy filling that is complemented perfectly by the rich tomato sauce. It’s a wonderful dish for anyone looking for a healthy, plant-based meal, and the addition of pine nuts provides a satisfying crunch.

Dairy-Free Mushroom and Spinach Cannelloni

This dairy-free mushroom and spinach cannelloni is a savory, earthy dish that’s packed with flavor. The filling combines tender sautéed mushrooms with fresh spinach, garlic, and a touch of vegan ricotta, creating a creamy yet dairy-free stuffing. Topped with a tangy tomato sauce and baked until bubbly, this dish is perfect for any vegan or dairy-free meal plan, offering both comfort and nourishment.

Ingredients:

• 12 cannelloni tubes
• 2 cups mushrooms, chopped (button or cremini)
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 cup vegan ricotta (store-bought or homemade)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil and sauté the garlic until fragrant. Add the chopped mushrooms and cook until they release their moisture and become golden, about 8-10 minutes.
3. Add the spinach to the skillet and cook until wilted. Season with salt and pepper.
4. Remove the skillet from heat and stir in the vegan ricotta. Mix well.
5. Stuff the cannelloni tubes with the mushroom and spinach mixture and arrange them in a greased baking dish.
6. For the sauce: In a small saucepan, heat olive oil and sauté the garlic until fragrant. Add the tomato sauce, basil, salt, and pepper, and simmer for 5-10 minutes.
7. Pour the sauce over the stuffed cannelloni and cover with foil. Bake for 25-30 minutes.
8. Remove the foil and bake for an additional 5 minutes to brown the top.
9. Serve hot, garnished with fresh parsley.

The mushroom and spinach cannelloni is a rich, comforting dish that showcases the natural flavors of mushrooms and spinach, combined into a creamy filling. The use of vegan ricotta helps create a satisfying texture without any dairy, making this an excellent choice for those on a plant-based diet. The fresh tomato sauce enhances the flavors and makes for a truly wholesome meal, perfect for cozy dinners or special occasions.

Dairy-Free Butternut Squash and Sage Cannelloni

This dairy-free butternut squash and sage cannelloni features a velvety smooth squash filling, enriched with the earthy flavor of fresh sage. The dish is savory and subtly sweet, and the tender pasta tubes are filled with a rich mixture that pairs perfectly with a simple tomato sauce. It’s a beautifully seasonal dish that’s perfect for fall or winter dinners, offering a warm, satisfying, and dairy-free alternative to classic cannelloni.

Ingredients:

• 12 cannelloni tubes
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp ground nutmeg
• 1/4 cup fresh sage, chopped
• Salt and pepper to taste

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the butternut squash cubes with olive oil, nutmeg, salt, and pepper for 20-25 minutes, or until tender and golden.
3. Mash the roasted squash until smooth, then stir in the fresh sage. Adjust seasoning as needed.
4. Stuff the cannelloni tubes with the squash and sage mixture and arrange them in a greased baking dish.
5. For the sauce: In a small saucepan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, thyme, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni and cover with foil. Bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to brown the top.
8. Serve hot, garnished with extra sage if desired.

The butternut squash and sage cannelloni is a delightful, creamy dish that’s full of warmth and depth. The natural sweetness of the roasted squash pairs beautifully with the fragrant sage, creating a filling that’s rich in flavor yet light enough for a dairy-free meal. Paired with a simple tomato sauce, this dish offers a perfect balance of flavors, making it a great choice for cozy autumn or winter evenings.

Dairy-Free Cauliflower and Tahini Cannelloni

This dairy-free cauliflower and tahini cannelloni is a creamy, rich dish that’s full of flavor and texture. The cauliflower is roasted to bring out its natural sweetness, and combined with the nutty richness of tahini, it creates a filling that’s both satisfying and healthy. Topped with a simple tomato sauce and baked to perfection, this dish offers a dairy-free twist on a traditional Italian favorite.

Ingredients:

• 12 cannelloni tubes
• 1 small head of cauliflower, cut into florets
• 2 tbsp tahini
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, chopped

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper, and roast for 20-25 minutes, or until golden and tender.
3. In a food processor, blend the roasted cauliflower with tahini, lemon juice, salt, and pepper until smooth and creamy.
4. Stuff the cannelloni tubes with the cauliflower and tahini mixture and arrange them in a greased baking dish.
5. For the sauce: In a small saucepan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni and cover with foil. Bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to brown the top.
8. Serve hot, garnished with fresh parsley.

The cauliflower and tahini cannelloni is a unique and flavorful dish that combines the creamy, mild flavor of cauliflower with the rich nuttiness of tahini. The addition of a simple tomato sauce brings everything together, creating a comforting yet dairy-free alternative to classic cannelloni. It’s perfect for those seeking a healthy, satisfying meal that is packed with plant-based goodness and bursting with flavor.

Dairy-Free Lentil and Tomato Cannelloni

This dairy-free lentil and tomato cannelloni is a hearty, protein-packed alternative to traditional ricotta-stuffed pasta. The lentils create a satisfying, meaty filling, while the tomatoes bring a touch of sweetness and acidity. With simple spices and a rich tomato sauce, this dish is not only comforting but also wholesome and nourishing, making it perfect for a family dinner or meal prep.

Ingredients:

• 12 cannelloni tubes
• 1 cup cooked green or brown lentils
• 1 cup tomato puree
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil and sauté the onion and garlic until soft. Add the cooked lentils, tomato puree, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for 5-7 minutes until heated through.
3. Stuff the cannelloni tubes with the lentil mixture and arrange them in a greased baking dish.
4. For the sauce: In a small saucepan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and simmer for 5-10 minutes.
5. Pour the sauce over the stuffed cannelloni and cover with foil. Bake for 25-30 minutes.
6. Remove the foil and bake for an additional 5 minutes to brown the top.
7. Serve hot, garnished with fresh basil.

The lentil and tomato cannelloni offers a delicious, plant-based twist on a traditional Italian dish. The lentils provide a filling and savory texture, while the tomatoes add richness and acidity. With a flavorful tomato sauce and fresh basil on top, this dish is perfect for those who want a hearty, nutritious meal that is dairy-free without sacrificing taste.

Dairy-Free Sweet Potato and Black Bean Cannelloni

This dairy-free sweet potato and black bean cannelloni is a vibrant, flavorful dish that pairs the natural sweetness of roasted sweet potatoes with the hearty, savory flavor of black beans. Combined with aromatic spices and a simple tomato sauce, it offers a delicious, nutrient-packed meal that is both satisfying and comforting. It’s perfect for a cozy family dinner or a fun twist on Italian cuisine.

Ingredients:

• 12 cannelloni tubes
• 2 medium sweet potatoes, peeled and cubed
• 1 cup black beans, cooked
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup cilantro, chopped

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the sweet potatoes with olive oil, cumin, chili powder, salt, and pepper for 20-25 minutes or until soft and golden.
3. In a skillet, sauté onion and garlic in olive oil until fragrant. Add the cooked black beans and roasted sweet potatoes, and mash the mixture slightly to combine. Adjust seasoning with salt and pepper.
4. Stuff the cannelloni tubes with the sweet potato and black bean filling, and arrange them in a greased baking dish.
5. For the sauce: In a small saucepan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni and cover with foil. Bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to brown the top.
8. Serve hot, garnished with chopped cilantro.

The sweet potato and black bean cannelloni is a delightful, hearty dish that combines the creaminess of sweet potatoes with the rich flavor of black beans. The aromatic spices elevate the filling, while the tomato sauce adds the perfect balance of tanginess and richness. This dish is not only satisfying but also packed with nutrients, making it a fantastic choice for a family-friendly, dairy-free dinner.

Dairy-Free Vegan Ricotta and Spinach Cannelloni

This dairy-free vegan ricotta and spinach cannelloni combines the richness of homemade or store-bought vegan ricotta with the freshness of spinach for a savory, creamy filling. With simple ingredients like nutritional yeast and lemon juice, the vegan ricotta mimics the texture and flavor of traditional ricotta, making this a perfect dairy-free alternative. The dish is finished with a light tomato sauce, making it a wholesome, plant-based option for any dinner.

Ingredients:

• 12 cannelloni tubes
• 2 cups fresh spinach, chopped
• 1 cup vegan ricotta (store-bought or homemade)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté garlic until fragrant. Add the spinach and cook until wilted.
3. Remove from heat and stir in the vegan ricotta, nutritional yeast, lemon juice, salt, and pepper until well combined.
4. Stuff the cannelloni tubes with the ricotta and spinach filling, and arrange them in a greased baking dish.
5. For the sauce: In a small saucepan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, basil, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni and cover with foil. Bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to brown the top.
8. Serve hot.

The vegan ricotta and spinach cannelloni offers a deliciously creamy and satisfying filling made from dairy-free ingredients. The vegan ricotta mimics the richness of traditional ricotta, while the fresh spinach adds a burst of color and nutrition. The simple tomato sauce ties everything together, making this dish a perfect choice for anyone looking for a wholesome, dairy-free, and comforting meal.

Dairy-Free Mushroom and Walnut Cannelloni

This dairy-free mushroom and walnut cannelloni is a savory, earthy dish that blends the rich flavors of sautéed mushrooms with the hearty crunch of walnuts. The filling is complemented by a luscious tomato sauce, making it an excellent dairy-free option for those who crave a comforting, plant-based meal. The combination of textures—from the creamy mushroom mixture to the crunchy walnuts—creates a delightful balance that is sure to satisfy your taste buds.

Ingredients:

• 12 cannelloni tubes
• 2 cups mushrooms, chopped
• 1/2 cup walnuts, chopped
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• 1 tsp thyme
• Salt and pepper to taste

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft and fragrant.
3. Add the mushrooms and cook for 8-10 minutes, until they release their moisture and become tender.
4. Stir in the chopped walnuts, vegetable broth, thyme, salt, and pepper. Cook for an additional 3-4 minutes to allow the mixture to come together.
5. Stuff the cannelloni tubes with the mushroom and walnut filling, and place them in a greased baking dish.
6. For the sauce: In a small saucepan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and let it simmer for 5-10 minutes.
7. Pour the sauce over the stuffed cannelloni, cover with foil, and bake for 25-30 minutes.
8. Remove the foil and bake for an additional 5 minutes to brown the top.
9. Serve hot.

The mushroom and walnut cannelloni is a rich, flavorful dish that offers a satisfying combination of textures. The earthiness of the mushrooms and the crunch of the walnuts create a hearty filling that is perfectly complemented by the tangy tomato sauce. This dairy-free cannelloni is perfect for a cozy dinner or a dinner party, providing a healthy, plant-based alternative to traditional stuffed pasta dishes.

Dairy-Free Zucchini and Quinoa Cannelloni

The dairy-free zucchini and quinoa cannelloni is a light and refreshing twist on traditional stuffed pasta. The combination of sautéed zucchini, protein-packed quinoa, and fresh herbs creates a flavorful, satisfying filling that is both nutritious and comforting. The dish is topped with a rich tomato sauce, making it a perfect choice for a wholesome, plant-based meal. This recipe is an excellent option for those who are looking for a healthy, dairy-free alternative to classic cannelloni.

Ingredients:

• 12 cannelloni tubes
• 1 zucchini, chopped
• 1 cup cooked quinoa
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
3. Add the chopped zucchini and cook for 5-7 minutes until tender. Stir in the cooked quinoa, parsley, salt, and pepper.
4. Stuff the cannelloni tubes with the zucchini and quinoa mixture and place them in a greased baking dish.
5. For the sauce: In a small saucepan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, basil, salt, and pepper, and simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni, cover with foil, and bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to brown the top.
8. Serve hot.

The zucchini and quinoa cannelloni is a wonderfully light and nutritious dish that packs a punch of flavor without being heavy. The quinoa adds a nice protein boost, while the zucchini brings freshness and color to the dish. Paired with the savory tomato sauce, this dairy-free cannelloni is a fantastic option for anyone seeking a wholesome, plant-based alternative to traditional stuffed pasta dishes.

Dairy-Free Carrot and Chickpea Cannelloni

This dairy-free carrot and chickpea cannelloni is a hearty, wholesome dish that combines the natural sweetness of carrots with the rich, nutty flavor of chickpeas. The filling is made with sautéed carrots, garlic, and mashed chickpeas, creating a creamy, protein-packed mixture that’s both satisfying and nutritious. Topped with a savory tomato sauce, this cannelloni is perfect for anyone craving a plant-based meal that is filling and full of flavor.

Ingredients:

• 12 cannelloni tubes
• 2 large carrots, peeled and grated
• 1 cup cooked chickpeas
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste

For the tomato sauce:

• 2 cups tomato sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft and fragrant.
3. Stir in the grated carrots and cook for 5-7 minutes until tender. Add the cooked chickpeas, cumin, salt, and pepper, and mash the mixture with a potato masher or fork until it’s well combined.
4. Stuff the cannelloni tubes with the carrot and chickpea filling, and place them in a greased baking dish.
5. For the sauce: In a small saucepan, heat olive oil and sauté garlic until fragrant. Add the tomato sauce, oregano, salt, and pepper, and let it simmer for 5-10 minutes.
6. Pour the sauce over the stuffed cannelloni, cover with foil, and bake for 25-30 minutes.
7. Remove the foil and bake for an additional 5 minutes to brown the top.
8. Serve hot.

The carrot and chickpea cannelloni is a wholesome, satisfying dish that combines the natural sweetness of carrots with the protein-packed richness of chickpeas. The savory tomato sauce enhances the flavors, while the mashed chickpea filling adds creaminess and texture. This dairy-free cannelloni is a great way to incorporate more plant-based ingredients into your meals without sacrificing flavor or comfort.

Note: More recipes are coming soon!