Rick Stein Leek Cannelloni
Rick Stein’s Leek Cannelloni is a baked pasta dish where cannelloni tubes are filled with a blend of leeks and cheese, then topped with a flavorful sauce and baked to perfection. The combination of creamy textures with a slight crunch makes this a cozy yet elegant dish.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
- Cannelloni tubes: 12 tubes, uncooked
- Fresh leeks: 3 medium leeks, finely chopped
- Ricotta cheese: 1 cup, for a creamy filling
- Parmesan cheese: ½ cup, grated for extra flavor and a subtle nutty taste
- Mozzarella cheese: 1 cup, shredded for a gooey, melted topping
- Garlic cloves: 2 cloves, minced to add depth to the filling
- Olive oil: 2 tablespoons, for sautéing the leeks
- Salt and pepper: To taste, for seasoning the filling
- Fresh basil: 2 tablespoons, chopped (optional) for a hint of herbal flavor
- White sauce or bechamel sauce: 1½ cups, to pour over the cannelloni before baking
Instructions
- Preheat the oven to 180°C (350°F) and grease the baking dish lightly.
- Sauté the leeks in olive oil with garlic until soft, seasoning with salt and pepper.
- Combine ricotta and parmesan in a mixing bowl, then add the cooked leeks and mix until well blended.
- Stuff the cannelloni tubes with the leek mixture, using a spoon or piping bag.
- Arrange the filled tubes in the baking dish, ensuring they’re close together.
- Pour the white sauce over the cannelloni, covering them evenly.
- Top with mozzarella and parmesan for a crispy, golden crust.
- Bake for 30-40 minutes until the cheese is bubbly and golden brown.
- Let it cool slightly before serving to set the flavors.