Ham & leek cannelloni

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1. Heat oven to 200C/fan 180C/gas 6. Simmer the sliced leeks with the stock in a covered pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix them with the ham and some seasoning. Divide the mixture into 8, spoon along the middle of each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
2. Mix 300ml of the reserved stock with the crème fraîche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with the breadcrumbs and remaining cheese, then bake for 20 mins until the top is golden and crisp, and the leek filling is piping hot. Great with a green salad.

Ham, leek & cheese pasta

Cook 400g pasta shapes according to pack instructions, then make a simple sauce by bubbling the softened leeks with the ham, crème fraîche, mustard and cheese in a pan with half the reserved stock for a few mins. Stir through the pasta to serve.

Per serving

402 kcalories, protein 19g, carbohydrate 49g, fat 16 g, saturated fat 8g, fibre 0g, salt 1.65 g

Latest comments and suggestions

• Sugar Baby

  05 October 2008

  Sugar Baby rated and commented on this recipe

  

  A very simple list of ingredients & easy to make. Flavours combined beautifully when baked. I used dijon instead of wholegrain mustard, and crumpled 4 TUC biscuits on top rather than using breadcrumbs. Will use fewer leeks next time.

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• gemcheat

  08 October 2008

  gemcheat commented on this recipe

  Absolutely gorgeous! So easy to make. I used two large leeks and that was more than enough, also used cannelloni tubes instead of lasagne sheets and emmental instead of cheddar.

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• Hell

  08 October 2008

  Hell rated and commented on this recipe

  

  I made this last night for my parents and it went down really well. The only thing I would change would be to slightly thiken the sauce before I poured it over with a little bit of cornflour. Other than that a very yummy meal.

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• Krissy

  08 October 2008

  Krissy rated and commented on this recipe

  

  there's nothing horrible about this recipie but theres nothing about it that would want me to make it again either, thought it was a tad bland. i didn't use a strong cheddar but i would definitely recommend you did.

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• tastytash

  13 October 2008

  tastytash rated and commented on this recipe

  

  I loved this recipe! I made it as a quick Sunday lunch for me and my boyfriend and it went down a storm. It was quick to make, cheap ingredients and tasted absolutely yummy. The sauce tasted brilliant but without the hassle of making the white sauce from scratch. I served this with a green salad and some garlic bread. I would definitely recommend this and will be making again.

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• Caraline

  14 October 2008

  Caraline rated and commented on this recipe

  

  Added mushrooms and some gruyere too. Didn't use lasagne sheets, but used penne instead - great!

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• recipes

  18 October 2008

  recipes rated and commented on this recipe

  

  Tasty and easy. I used more creme fraiche but didn't thin it down with the stock. I made a lasagne as there were only six sheets of pasta in the packet. It worked really well

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• Annie

  23 October 2008

  Annie rated and commented on this recipe

  

  I also used the same ingredients to make lasagne - it was lovely. I think it could be improved upon by adding a few extras to make it more tasty as it was slightly bland. But it went down very well with everyone.

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• LisaPisa

  02 November 2008

  LisaPisa rated and commented on this recipe

  

  Found this to be a tasty and creamy midweek supper. I dried used cannelloni tubes instead of lasagne sheets; my tip would be to leave it to cook a little while longer as I got it out of the oven at the alloted time and the pasta was just on the wrong side of al dente. Also took on board previous comments and added a tsp of cornflour the sauce before i poured it over, might try without as keen to make again!

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• forestry girl

  20 November 2008

  forestry girl rated and commented on this recipe

  

  This was a nice midweek dinner. I too used cannelloni instead of lasagne sheets. I also changed the cheese and used a tex mex chedder (with red and jalepeno peppers) and this gave it an extra kick. I also had some leftover mozzerella and used that to dot on the top along with the leftover cheese. You could also add extra veg to the leeks such as sweetcorn and some onion.

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• Katharine

  17 February 2009

  Katharine rated and commented on this recipe

  

  This went down an absolute storm. I also used no pre-cook cannelloni tubes and managed to fill 12! We also used emmental rather than cheddar, other than that stuck to the recipe to the word. Kept it in the over for about half an hour and it came out lovely. Will definitely make again soon!

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• MM Dyson

  17 March 2009

  MM Dyson commented on this recipe

  I made this but used bacon rather than the ham - it is delicious - will definitely make it again.

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• sara79

  15 April 2009

  sara79 rated this recipe

  

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• Rob

  07 June 2009

  Rob rated and commented on this recipe

  

  Not *bad*.... left out the stock as someone suggested above, wish I hadn't. Also forgot to season mixture which was noticable. I'm sure cooked to recipe this is pretty good.

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• jb5370

  03 November 2009

  jb5370 rated and commented on this recipe

  

  Isn't strange how so many of us have converted this to lasagne! Much easier than trying to roll up cannelloni. I did that too and used dried lasagne sheets so upped the stock to 500ml and just stirred the creme fraiche in. Forgot about the mustard entirely but that probably suited my kids better anyway. Clean plates all round so definitely a success - will make again

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Ingredients

• 3 leeks , sliced into 1cm chunks
• 300ml vegetable stock
• 85g wafer-thin ham , roughly torn
• 8 fresh lasagne sheets
• 200g tub half-fat crème fraîche
• 1 tbsp wholegrain mustard
• 50g strong cheddar , grated
• 85g breadcrumbs

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 3 leeks , sliced into 1cm chunks
• 300ml vegetable stock
• 85g wafer-thin ham , roughly torn
• 8 fresh lasagne sheets
• 200g tub half-fat crème fraîche
• 1 tbsp wholegrain mustard
• 50g strong cheddar , grated
• 85g breadcrumbs

Per serving

402 kcalories, protein 19g, carbohydrate 49g, fat 16 g, saturated fat 8g, fibre 0g, salt 1.65 g

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