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Cannelloni Stuffed with Leeks and Ricotta

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Rate this recipe 2.4/5 (5 Votes)

Ingredients

  • Tomato sauce:
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 cloves garlic, crushed
  • 400 g can chopped tomatoes
  • 50 ml red wine vinegar
  • 2 tsp caster sugar
  • Cannelloni:
  • 50 g butter
  • 900 g leeks, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tsp thyme (leaves)
  • 2 tbsp water
  • 250 g ricotta cheese
  • 250 g fresh lasagne sheets
  • Cheese sauce:
  • 300ml crème fraiche
  • 150g Cheddar cheese, grated
  • Salt and pepper

Details

servings 4
Level of difficulty Average
Preparation time 20mins
 Cooking time 75mins
 Cost Average budget

Preparation

Step 1

Tomato sauce: heat the oil in a medium-sized pan. Add the onion and garlic and cook gently until softened. Add the tomatoes and simmer gently for 15–20 minutes, stirring occasionally, until reduced and thickened. Put the vinegar and sugar into a small pan and boil rapidly until reduced to 1 teaspoon. Stir into the tomato sauce with some salt and pepper to taste, then spoon the sauce over the base of a large, shallow ovenproof dish.

Step 2

Cannelloni: melt the butter in a large pan. Add the leeks, garlic, thyme and water and cook gently, uncovered, for 15 minutes, until the leeks are tender and the excess liquid has evaporated. Transfer to a bowl and leave to cool. Beat in the ricotta cheese and season to taste with salt and pepper.

Step 3

Bring a large pan of salted water to the boil. Drop in the sheets of lasagne one at a time, then take the pan off the heat and leave them to soak for 5 minutes. Drain well and leave to cool.

Step 4

Preheat the oven to 200C.

Step 5

Spoon some of the leek filling along one short edge of each lasagne sheet and roll up. Arrange the cannelloni seam-side down on top of the tomato sauce in the ovenproof dish.

Step 6

For the cheese sauce: mix 100g of cheese into the crème fraiche, season to taste.

Step 7

Pour the cheese sauce over the cannelloni, sprinkle over the rest of the cheese and bake for 30 minutes until golden and bubbling.

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You can use a traditional cheese sauce instead of the creme fraiche.

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