Ham & leek cannelloni

Ham & leek cannelloni

  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
A filling family meal for under a fiver

Nutrition and extra info

Nutrition: per serving

  • kcal402
  • fat16g
  • saturates8g
  • carbs49g
  • sugars5g
  • fibre0g
  • protein19g
  • salt1.65g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 leek, sliced into 1cm chunks



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 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



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 85g breadcrumb


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (30)

lvd85's picture

Made as a lasagna as well. Very easy recipe, but did feel it needed a healthy side dish.

fuchsiamagic's picture

An excellent dish! Made to the quantities as given in the recipe. The secret is to have a dish which the rolled lasagne's fit into snugly, then they are covered completely with the sauce and cook to perfection. Some fried mushrooms add to the flavour. I cooked at 190 deg until the breadcrumbs started to brown, then added the grated cheese which had some Parmesan, grated garlic and nutmeg added. Mwahh!

fionaint's picture

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

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

merrysee's picture

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

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

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

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

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

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

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

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

taste was fine but the sauce was too thin and the breadcrumbs went soggy!

pewter's picture

We found this far too salty

liezeldutoit's picture

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

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

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

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!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…