Cannellini cannelloni from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 161) by Joe Yonan

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Notes about this recipe

  • crandall57 on August 21, 2025

    This dish was delicious. Since we’re not vegan, I added about 1/2 cup of sheep’s milk ricotta to the filling along with a 1/4 cup of goat’s milk mozzarella. I used gluten free cannelloni, so I pre-boiled it for 4 minutes prior to stuffing it and putting it in the oven. I used one 15 ounce can of Jovial cannellini beans. Even though it's a little time intensive, I'd make it again. If using only one can of beans, reduce the red pepper.

  • patioweather on November 14, 2022

    I guess I'm glad I made cannelloni at least once, but using lasagna would be so much easier.

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