You know that moment when you want something indulgent but still want to pretend you’re eating light? That’s where this leek cannelloni comes in. I made it on a rainy Tuesday when I’d had enough of beige freezer food and wanted something that felt a bit… European. Like I was tucked away in a little countryside villa with a glass of wine in hand — not in my dressing gown with the dog staring at me.
It’s got all the creamy, cheesy comfort you want from a baked dish, but with those silky leek “tubes” instead of pasta — clever, right? It’s the kind of thing that makes you feel a bit smug for using veg in such a fancy way. And when that golden parmesan topping bubbles away in the oven? Absolute magic.
Why You’ll Love It
- Unexpected but brilliant – Using leeks instead of pasta is weirdly fun and tastes lush.
- Proper comfort food – Creamy filling, golden topping… you know the drill.
- Great for guests – It looks far fancier than it is. A quiet showstopper.
- Vegetarian-friendly – No meat, but nobody misses it.
- Easy on the wallet – Most of it’s just leeks, cheese, and mushrooms.
- Make-ahead magic – Assemble earlier and bake when you’re ready.
Ingredients
- Large leeks, trimmed and halved widthways (you’ll need 6 “tubes” total)
- 2 tsp olive oil
- 1 small onion, peeled and chopped
- 4 brown cap mushrooms, finely chopped
- 1 tbsp fresh parsley, chopped
- 2 tsp fresh thyme leaves, chopped
- 90g ricotta cheese
- 30g fresh white breadcrumbs
- 30g finely grated parmesan
How to Make It
Prep the leek cannelloni “tubes”:
Trim the leeks and slice them in half across the width — not lengthways. Gently push the inner layers out from each half until you’re left with six sturdy tubes (each should have 2 outer layers). Trust me, this part’s weirdly satisfying.
Blanch the leeks:
Bring a pot of salted water to a gentle boil. Drop in the leek tubes and simmer for 1–2 minutes — just until they soften slightly. Drain and run them under cold water so they stop cooking. Pat dry gently with kitchen roll and set aside.
Cook the filling:
Chop up the leek innards and sauté them in the oil with the onion for about 4–5 minutes over medium-low heat. Add the mushrooms and cook on high for another 5 mins — you want everything nice and soft, not watery. Let it cool slightly, then stir in ricotta, parsley, and thyme.
Stuff and assemble:
Preheat the oven to 200°C (fan 180°C). Place your leek tubes snugly in a small baking dish. Carefully spoon the filling into each one — don’t pack it too tightly or they’ll tear. A little spillage never hurt anyone.
Top and bake:
Sprinkle breadcrumbs and parmesan over the top — don’t be stingy. Bake uncovered for 15–20 minutes, until the tops are golden and crisp and everything’s bubbling at the edges. Let it sit for 5 mins before digging in (it’s molten otherwise).
Common Mistakes and How to Dodge Them
My leeks tore!
They’re delicate little things. Don’t overboil them and use your fingers to gently push the centers out — no knives!
Too dry?
Add a dollop more ricotta or a drizzle of cream to the filling if it looks stiff before baking.
Mushy filling?
Make sure your mushrooms cook long enough to release and evaporate their water — otherwise your filling’s more stew than stuffing.
Too bland?
Season the mix well before stuffing. Ricotta can be mellow, so give it a good pinch of salt and a crack of pepper.
Storage and Reheating
Fridge:
Keep leftovers in a sealed container for up to 3 days.
Freezer:
Wrap individual portions in foil and freeze up to 3 months. Defrost overnight in the fridge.
To reheat:
- Oven: 180°C, covered with foil, 15–20 minutes.
- Microwave: 1–2 minutes with a splash of water.
- Stovetop: In a covered pan on low, add a bit of water and steam it through.
Frequently Asked Questions
Can I swap out the ricotta?
Yep! Cottage cheese or goat cheese would be fab. Even cream cheese in a pinch.
Do I have to use brown mushrooms?
Not at all — white mushrooms, chestnuts, or even finely chopped spinach work well.
Can I make it ahead?
Absolutely. Assemble it earlier in the day, pop it in the fridge, and bake when you’re ready. Just give it a few extra minutes in the oven.
What should I serve with it?
Something light — a crisp salad with vinaigrette, maybe garlic bread if you’re feeling indulgent.
Nutrition Facts (Per Serving)
- Calories: 286 kcal
- Fat: 13.6g
- Saturated fat: 6.7g
- Carbs: 20g
- Sugar: 8.7g
- Protein: 11g
- Sodium: 0.66g
Try More Rick Stein Recipes:
Rick Stein Leek Cannelloni
Description
Soft, tender leek tubes filled with creamy mushroom and ricotta, baked until golden and bubbling — this Rick Stein-inspired dish is as comforting as it is clever.
Ingredients
Instructions
- Trim and prep the leeks into tubes, blanch briefly, and cool.
- Chop the centers and cook with onion and mushrooms.
- Cool and mix with ricotta, herbs, salt, and pepper.
- Fill each leek tube and place in a baking dish.
- Top with breadcrumbs and parmesan.
- Bake at 200°C for 15–20 mins until golden.
Notes
- Don’t overboil the leeks — they need to hold shape.
- Let the filling cool before mixing in cheese.
- Use fresh herbs if possible for better depth.
- Rest before slicing — it holds together better warm, not piping hot.