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Ham & leek cannelloni

Ham & leek cannelloni

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(32 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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
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Ingredients

  • 3 leek, sliced into 1cm chunks

    Leek

    lee-k

    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

    Cheddar

    Ched-ah

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

  • 85g breadcrumb

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.

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Comments (30)

dcm238's picture
3

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
4

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!

annie0176's picture
4

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.

bonney-blythe's picture
4

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

caralinec's picture
5

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

tphotiou's picture
5

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.

krissyb's picture
3

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.

hellsheaven's picture
5

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.

gemcheat's picture

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.

amydavis7's picture
5

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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