Name: Ham & leek cannelloni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
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 breadcrumb

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Ham & leek cannelloni

Ham & leek cannelloni

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.8 out of 5.35 ratingsRate

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A filling family meal for under a fiver

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Ingredients

Nutrition

Units:

MetricUS

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 breadcrumb

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Nutrition: per serving

kcal402
fat16g
saturates8g
carbs49g
sugars5g
fibre0g
protein19g
salt1.65g

Method

step 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.
step 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 TIPS

HAM, LEEK & CHEESE PASTA

Cook 400g pasta shapes according to pack instructions, then make a simple sauce by bubbling the softened leeks with the ham, crème fraîche, mustard and cheese in a pan with half the reserved stock for a few mins. Stir through the pasta to serve.

Recipe from Good Food magazine, October 2008

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A star rating of 3.8 out of 5.35 ratings

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