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
    Leeks

    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

    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, questions and tips

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lizzafezza
1st Jun, 2010
4.05
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
30th May, 2010
4.05
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
17th Apr, 2010
4.05
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
13th Apr, 2010
1.05
taste was fine but the sauce was too thin and the breadcrumbs went soggy!
pewter
5th Apr, 2010
1.05
We found this far too salty
liezeldutoit
4th Apr, 2010
3.05
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
3rd Nov, 2009
5.05
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
7th Jun, 2009
3.05
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
17th Mar, 2009
I made this but used bacon rather than the ham - it is delicious - will definitely make it again.
kfurber
17th Feb, 2009
5.05
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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