Looking for a baked pasta dish that’s creamy, neatly layered, and just a little tangy? These cannelloni deliver, with a filling of sautéed spinach, lactose-free crème fraîche, and pine nuts.
The béchamel provides the creamy base, while the tomato sauce brightens everything with a gentle tang. You’ll find more of my gluten-free savory recipes in the same category.
What are gluten-free cannelloni?
Cannelloni are long, tubular pasta shapes that are stuffed before being baked. Here, the gluten-free version is filled with spinach, pine nuts, and lactose-free crème fraîche, then topped with two sauces: a gluten-free, lactose-free béchamel and a simple tomato sauce.
One of the practical advantages of this recipe is the choice of pasta. Dry gluten-free tubes stand in for fresh pasta without making the recipe any more complicated. It’s a convenient option when you want cannelloni without making pasta from scratch.
Depending on the package, you may see manicotti instead of cannelloni. For this recipe, you can use them in exactly the same way. The distinction is simple: manicotti usually refers to machine-made dry pasta, while cannelloni more often refers to fresh pasta.
Weigh the ingredients in metric for the best accuracy. If you need to convert them, that’s fine, but keep the same weight-based approach.
Main ingredients
At the heart of the dish are dry gluten-free cannelloni tubes, or dry gluten-free manicotti if that’s what you can find. They’re a practical alternative to fresh pasta and keep longer in the cupboard. It’s exactly the kind of pantry staple that’s worth keeping on hand if you cook gluten-free often.
For the filling, fresh spinach is the simplest option, but frozen whole leaves work well too. If you use frozen spinach, thaw it thoroughly, then squeeze out as much excess water as possible before sautéing. Otherwise, the filling will release too much moisture as it bakes.
The plant-based crème fraîche binds the filling together. An oat-based version, such as Oatly or Oddly Good, works especially well. If you can’t find one, a plant-based cream cheese is a good substitute.
The pine nuts are there for contrast. They add crunch and a nutty note that cuts through the creamy filling. That contrast keeps the dish from feeling too one-note.
For the sauces, the béchamel is made with lactose-free cooking cream, vegetable broth, and cornstarch. Choose a cream intended for savory cooking. A full-fat plant-based cream can work too, but it tends to be a little milder, so you may need to adjust the seasoning.
The tomato sauce isn’t redundant. It brings a bright acidity that balances the béchamel, with a sweet-tart tomato note that lightens the whole dish. Nutmeg and black pepper also add depth to the béchamel.
Technical notes and pitfalls to avoid
Start the filling with a very simple base: sauté the onion, garlic, and spinach until tender. Season with salt and pepper from the beginning, then cook until the spinach has fully wilted and most of its moisture has evaporated.
This step really matters, because a filling that’s too wet will leave the pasta soggy. If you’re using frozen spinach, be even more careful. Thaw it completely, then squeeze out the excess water before it goes into the pan.
Once the spinach is cooked, chop it before mixing it with the plant-based crème fraîche. The filling will distribute more evenly inside the tubes. Then add the pine nuts and set the mixture aside.
For the béchamel, combine the cooking cream, vegetable broth, and cornstarch in a saucepan, then add the nutmeg and salt. Cook over medium heat, whisking constantly, until thickened. As soon as the sauce comes together, remove it from the heat and set it aside.
The tomato sauce follows the same simple approach. Sauté the onion and garlic first, then add the crushed tomatoes, herbs, and chili. Simmer for 10 to 15 minutes, until the sauce thickens, then finish with black pepper.
Before assembling, preheat the oven to 180°C. Spread a thin layer of tomato sauce over the bottom of the baking dish; this prevents the cannelloni from sticking and creates a moist base for baking. To fill the tubes, a piping bag is handy, but a small spoon works just as well.
Arrange the stuffed cannelloni in a single layer, then pour over the béchamel and the remaining tomato sauce. Cover the dish with aluminum foil for the first 30 minutes of baking. Then remove the foil and bake for 10 minutes more, until the top is lightly golden.
You’ll find more gluten-free vegan recipes in the same category.
Recipe developed by Chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 12 dried gluten-free cannelloni or manicotti tubes
- 15 g olive oil
- 300 g fresh spinach washed
- 200 g dairy-free, gluten-free crème fraîche
- 50 g pine nuts lightly toasted
- 1 medium onion finely chopped
- 2 cloves garlic minced
- salt and pepper, to taste
- 200 g dairy-free, gluten-free cooking cream
- 50 g cornstarch
- 300 g vegetable broth
- 1 g nutmeg
- 1 g salt
- 15 g olive oil
- 1 small onion
- 2 cloves garlic
- 400 g canned crushed tomatoes
- 1 g dried basil or oregano
- 1 pinch red pepper flakes
- salt and pepper, to taste
Instructions
Prepare the filling
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and chopped onion, season with salt and pepper, and sauté until soft and translucent.
- Add the washed spinach and cook until wilted and most of the moisture has evaporated.
- Remove from the heat.
- Chop the sautéed spinach, then mix it with the dairy-free crème fraîche.
- Add the pine nuts and set aside.
Make the béchamel sauce
- Whisk the cooking cream, vegetable broth, and cornstarch together in a saucepan.
- Add the nutmeg and salt.
- Cook over medium heat, whisking constantly, until the sauce thickens.
- Remove from the heat and set aside.
Make the tomato sauce
- Heat the olive oil in a saucepan over medium heat.
- Sauté the chopped onion and minced garlic.
- Add the crushed tomatoes, red pepper flakes, salt, and Italian herbs.
- Simmer for 10-15 minutes, until the sauce thickens.
- Season with freshly ground black pepper.
- Remove from the heat and set aside.
Assemble and bake the cannelloni
- Preheat the oven to 180°C.
- Spread a thin layer of tomato sauce over the bottom of a baking dish.
- Fill each cannelloni tube with the spinach mixture using a piping bag or a small spoon.
- Arrange the filled cannelloni in a single layer.
- Pour the béchamel sauce and the remaining tomato sauce over the cannelloni.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes, or until the top is golden.
