Ham & leek cannelloni

Ham & leek cannelloni

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(31 ratings)

By

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

A filling family meal for under a fiver

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
402
protein
19g
carbs
49g
fat
16g
saturates
8g
fibre
0g
sugar
5g
salt
1.65g

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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Method

  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.

Recipe from Good Food magazine, October 2008

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Comments

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fionaint's picture
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Very easy to make and a good basis for other variations. The mustard and the breadcrumbs were a good addition - maybe I'll sorte the leeks in butter next time.

jacks0211's picture
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Very nice although could do with a little more sauce so would recommend using slightly more stock

merrysee's picture
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Didn't enjoy this meal at all, the sauce was very sickly and the lasagna sheets were do thick and chewy, won't be making again.

alison_davidson's picture
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I made this with extra chicken and mushrooms as well as ham and leek, added extra pepper and fennel seeds and some garlic soft cheese to the mix in the tubes. Also used dry cannelloni tubes rather than fresh. I thickened the sauce as others suggested but wished I hadn't has when using the dried tubes it soaked up all the sauce, but otherwise it was excellent. Will make again with minor adjustments. Served with green beans and crusty bread.

rhianthomas1984's picture
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I made the pasta version of this dish and added a few chopped mushrooms with the leeks. I also sprinkled cheese and breadcrumbs over the top and cooked it in the over for 15 minutes until golden. It was quick, easy and extremely tasty, will definitely be making this dish again.

vantom67's picture
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Made it as a lasagne and added some garlic and a little sweet chillis sauce to the leek mixture, as well as some mushrooms. Great flavour but took ages to cook as the sauce was too thin - next time I'd do it without as much stock.

ellagarcia's picture

Here is a good tip for this recipe, just replace the ham by some jamon iberico de bellota, in case you do not know it this is probably the best ham in the world, it is extremely tasty and healthy (no cholesterol), it comes from a particular breed of swine only found in Spain and Portugal. While it is a bit pricey, the results on the recipe are just amazing. If you want to keep it low budget, buy some Serrano ham which is also great.
I always buy my iberico ham online at Buyjamon.com as it is fresh and delivered to your door.

BuyJamon.com the market place for iberico ham.

johannah91's picture
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This was tasty. Good value and easy to make. Next time I would add a bit more liquid because the pasta on the top went a bit hard as it wasn't covered.

lizzafezza's picture
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Really easy and tasty. I used only 2 leeks and added mushrooms and fried them rather than boiling them. I also used dried cannelloni tubes. I was tempted not to use the full 300ml stock in with the Creme Fraiche as it looked like too much liquid but was glad I did as it was perfect (probably would have been too dry without).
I also made the dish ahead and baked later.

freakyogre's picture
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Made this tonight and really enjoyed it. I stuffed smaller pasta tubes that needed using and had enough mixture left to make a lasagne with it too. I used less water/stock than it said and it wasn't runny at all.

momotate's picture
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Thoroughly enjoyed this one. I used sour cream and cut way back on the stock as I didn't want it that thin of a sauce. Used a mix of cheeses, what ever I had on hand. Would definately make this one again.

pinkhebe's picture
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taste was fine but the sauce was too thin and the breadcrumbs went soggy!

pewter's picture
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We found this far too salty

liezeldutoit's picture
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I like this dish, but it wont become a favourite. It started out nice, but the flavours became monotonous after a while and my husband didn't like the mustard.

jb5370's picture
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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

rebloomfield's picture
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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.

mmdyson's picture

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

kfurber's picture
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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!

dcm238's picture
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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.

peskypeeza's picture
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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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