
Leek cannelloni
https://www.coop.co.uk/recipes/leek-cannelloni
The outer shells of the leeks form the ‘pasta’ here. Use up any leftover veggies you have in the filling
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 15g
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Ingredients
- 2 Co-op British leeks, trimmed
- 1½ tbsp Co-op olive oil, plus extra for greasing
- 150g Co-op chestnut mushrooms, finely chopped
- 1 garlic clove, crushed
- ½ x 250g tub Co-op ricotta
- 50g fresh white breadcrumbs
- 1 tsp thyme leaves (optional)
- Zest of ½ lemon
- Green salad, to serve (optional)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Cut the leeks into 8-10cm pieces and carefully push out the inner layers (setting aside for later), leaving 2-layer hollow tubes that look like cannelloni
- . You need about 12 tubes. Cook in a pan of boiling water for 2-3 mins, then drain on kitchen paper
- Finely chop the reserved leek and gently fry in 1 tbsp of the oil for 5 mins, until soft
- Add the mushrooms and fry for another 10 mins, then add the garlic and cook for 1 minute more
- Stir in the ricotta, then season and remove from the heat
- Fill the leek ‘cannelloni’ with the ricotta mixture, using a teaspoon to help you fill them
- Line them up in a lightly greased ovenproof baking dish
- Mix the breadcrumbs, thyme leaves (if using) and lemon zest together, then season and sprinkle over the cannelloni
- Drizzle over the remaining oil, then bake for 15-20 mins, until the cannelloni are tender, and the breadcrumbs are golden
- Serve with a crisp green salad on the side, if you like