Photo of Leek cannelloni by WW

Leek cannelloni

Points® value
Total Time
55 min
20 min
35 min
Using hollowed-out leeks instead of pasta is a clever way to save on SmartPoints.



6 medium, trimmed and halved widthways

Olive Oil

1 tablespoon(s)


2 small, finely chopped


8 medium, chestnut mushrooms, finely chopped

Parsley, fresh

2 tablespoon(s), chopped

Thyme, Dried

1 tablespoon(s), level, chopped

Ricotta Cheese

180 g

Breadcrumbs, fresh

60 g

Vegetarian parmesan style hard cheese

60 g


  1. Gently push out the inner core from the leeks, leaving 2 layers of leek to resemble cannelloni tubes. Finely chop the cores and set aside.
  2. Bring a large pan of water to the boil, add the leek tubes and cook for 5 minutes, until just tender. Drain and refresh under cold running water. Drain thoroughly and set aside.
  3. Heat the oil in a large frying pan and cook the chopped leeks and onions over a medium heat for 4-5 minutes. Add the mushrooms and fry over a high heat for 5 minutes or until the vegetables are tender. Set aside to cool, then stir in the parsley, thyme and ricotta. Season.
  4. Preheat the oven to 200°C, fan 180°C, gas mark 6. Gently spoon the mushroom and leek mixture into the leek tubes and place, side by side, in a small ovenproof dish.
  5. Scatter over the breadcrumbs and grated parmesan and bake for 15-20 minutes until crisp and golden.