Preheat the oven to 190 ° C (375 ° F).
TOFU SAUCE CANNELLONI
TOFU SAUCE CANNELLONI
Preparation
1
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. Drizzle with the rest of the sauce and sea-water from the Parmesan cheese.
5
Bake for 18 to 22 minutes.