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Leek cannelloni

Leek cannelloni

Total Time
50 min
20 min
30 min
Leek cannelloni uses hollowed-out leeks instead of pasta. Fill with mushrooms, fresh herbs and ricotta cheese.



6 whole, halved widthways

Olive oil

3 tsp

Brown onion

2 small, finely chopped

Swiss brown mushrooms

8 individual, finely chopped

Fresh flat-leaf parsley

1½ tbs, chopped

Fresh thyme

3 tsp, chopped

Reduced-fat ricotta cheese

180 g

Dried breadcrumbs

60 g, made from white bread

Grated parmesan cheese

¾ cup(s), (60g) finely grated


  1. Gently push out inner core from leeks (see tips), leaving 2 layers of leek to make the cannelloni tubes. Finely chop leek cores and set aside.
  2. Cook leek tubes in a large saucepan of boiling water for 5 minutes or until just tender. Drain. Refresh under cold water. Drain.
  3. Heat oil in a large non-stick frying pan over medium heat. Add chopped leek and onion and cook, stirring, for 4-5 minutes. Increase heat to high. Add mushrooms and cook, stirring, for 5 minutes or until leeks are tender and mushrooms are golden. Set aside to cool. Stir in parsley, thyme and ricotta. Season with salt and pepper.
  4. Preheat oven to 200°C. Gently spoon mushroom mixture into leek tubes and arrange, side-by-side, in a 5cm-deep x 18cm x 23cm rectangular ovenproof dish.
  5. Sprinkle with breadcrumbs and parmesan. Bake for 15-20 minutes or until top is golden and crisp. Serve.


TIP: Use the end of a wooden spoon to gently push out the inner core.Store leftovers in an airtight container in the fridge for up to 2 days. VARIATION: Add 2 garlic cloves (crushed) with mushrooms in Step 3 or swap parmesan for ¾ cup (70g) grated light cheddar cheese.