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Leek cannelloni

Leek cannelloni


The outer shells of the leeks form the ‘pasta’ here. Use up any leftover veggies you have in the filling

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    670kj 160kcal
  • Fat
    Med 12%
  • Saturates
    Low 12%
  • Sugar
    Low 5%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • 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)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. 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
  3. . You need about 12 tubes. Cook in a pan of boiling water for 2-3 mins, then drain on kitchen paper
  4. Finely chop the reserved leek and gently fry in 1 tbsp of the oil for 5 mins, until soft
  5. Add the mushrooms and fry for another 10 mins, then add the garlic and cook for 1 minute more
  6. Stir in the ricotta, then season and remove from the heat
  7. Fill the leek ‘cannelloni’ with the ricotta mixture, using a teaspoon to help you fill them
  8. Line them up in a lightly greased ovenproof baking dish
  9. Mix the breadcrumbs, thyme leaves (if using) and lemon zest together, then season and sprinkle over the cannelloni
  10. Drizzle over the remaining oil, then bake for 15-20 mins, until the cannelloni are tender, and the breadcrumbs are golden
  11. Serve with a crisp green salad on the side, if you like

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