Featuring Tomato Herb Fromage, Mozzarella, and Parmesan

Rich, herby, and absolutely stuffed with flavor — this plant-based cannelloni is the kind of comfort food that makes everyone at the table go quiet for a second.

Get all of this recipe's cheeses and more in our Italian Box. 

We took the classic Italian cannelloni and gave it the Rebel Cheese treatment. The star here is our Tomato Fromage, whipped into a creamy, herby filling with tofu and spinach that's honestly hard to stop eating straight from the food processor. Baked under a slow-simmered San Marzano sauce and a generous layer of grated Rebel Parmesan, this dish comes out of the oven bubbling, golden, and smelling like a Sunday at Nonna's.

The best part? This whipped fromage filling works beautifully for lasagna, manicotti, or any herby dish that calls for ricotta. Once you have it in your back pocket, you'll be reaching for it all the time.

Whether you're cooking for a crowd or meal-prepping something special for the week ahead, this cannelloni delivers big on flavor without any dairy in sight.

Ingredients

For the filling:

• 1 block of firm tofu
• 2–3 tbsp lemon juice
• 5 oz spinach
• 7 oz Rebel Tomato Fromage, cut into wedges
• Rebel Mozzarella, grated (Exclusively in our Italian Box)

For the cannelloni:

• 12 cannelloni noodles

For garnish:

• Rebel Parmesan

For the sauce (if making your own):

• 1 tbsp olive oil
• 2–3 garlic cloves, peeled and chopped finely
• 1 tbsp tomato paste
• Italian herb blend & fresh basil
• Yellow onion (optional)
• 2 (28 oz) cans crushed San Marzano tomatoes

Directions

Make the Sauce

1. Sauté finely chopped onions in olive oil at the bottom of a large sauce pot until translucent.
2. Add in tomato paste and garlic. Cook for 30–60 seconds to make sure you don't burn the garlic.
3. Add canned tomatoes. Add salt and dried herbs to your liking.
4. Simmer on low for up to 3 hours. Finish with ribbons of fresh basil.

Cook the Cannelloni

5. Cook your cannelloni noodles until al dente. Drain and set aside.

Make the Whipped Fromage Filling

6. In a food processor, add the Tomato Herb Fromage, ½–¾ of the block of tofu, and the lemon juice. Blend until fluffy. Add spinach towards the end of the blending process.
7. Transfer your mixture into a piping bag and pipe into your cooked cannelloni noodles.

Assemble & Bake

8. Arrange the filled cannelloni in a baking sheet and top with the sauce.
9. Grate Rebel Parmesan on top, then bake at 350°F for 35 minutes and enjoy!

Pro tip: This whipped fromage filling works just as well for lasagna, manicotti, or any herby dish that calls for ricotta. Make a double batch — you'll thank yourself later.