Ham & leek cannelloni

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• Pewtersfood

  05 April 2010

  Pewtersfood rated and commented on this recipe

  

  We found this far too salty

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• pinkhebe

  13 April 2010

  pinkhebe rated and commented on this recipe

  

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

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• fishnchips

  17 April 2010

  fishnchips rated and commented on this recipe

  

  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.

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• Clover

  30 May 2010

  Clover rated and commented on this recipe

  

  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.

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• Lynsey

  01 June 2010

  Lynsey rated and commented on this recipe

  

  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.

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• JohannaH91

  24 July 2010

  JohannaH91 rated and commented on this recipe

  

  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.

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• Ella

  23 August 2010

  Ella commented on this recipe

  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. <a href="http://BuyJamon.com/"> BuyJamon.com the market place for iberico ham.</a>

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• Vanessa

  08 October 2010

  Vanessa rated and commented on this recipe

  

  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.

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• Coco Loco

  28 November 2010

  Coco Loco rated and commented on this recipe

  

  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.

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• Alison

  09 August 2011

  Alison rated and commented on this recipe

  

  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.

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• melanie

  03 February 2012

  melanie rated and commented on this recipe

  

  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.

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• Jacks0211

  18 April 2012

  Jacks0211 rated and commented on this recipe

  

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

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• Emmachuuu

  19 June 2012

  Emmachuuu rated this recipe

  

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• Fiona

  11 October 2012

  Fiona rated and commented on this recipe

  

  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.

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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 19.0g, carbohydrate 49.0g, fat 16.0 g, saturated fat 8.0g, fibre 0.0g, sugar 5.0g, salt 1.65 g

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