Vegetarian leek & ricotta cannelloni



Cannelloni and lasagna are two pasta dishes that I cook quite regularly. Although I usually go for the more traditional versions (spinach – ricotta or beef) I decided to try a new cannelloni filling with leek & ricotta instead as I had some leeks from making leek soup the previous day.

This leek & ricotta cannelloni is fairly easy to make, the only difficult part is filling the cannelloni tubes but I have a very easy tip for you in the recipe below. It’s such a different flavour than traditional cannelloni but it’s a big hit in our household. I’ve made it a few times now as it’s quite light as well.

Vegetarian leek & ricotta canneloni

Vegetarian leek & ricotta canneloni

Vegetarian leek & ricotta canneloni



Adjust Servings
2 leeks
500g ricotta
2 cloves of garlic
1tablespoon dried sage
50g parmesan
1teaspoon nutmeg
1tablespoon thyme
200ml soy cream (or regular cream)
1 onion
400g tinned plum tomatoes
1 mozzarella ball
100g tomato paste
knob of butter (can be dairy-free)
10 cannelloni tubes
olive oil


Heat up butter in a frying pan
Finely chop the onion and add half to the frying pan.
Remove the bottom and the dark green leaves of the leek. You can use the lighter parts underneath though so don't just cut this off. Slice up the remaining leek in half lengthways. Roughly chop each half. Rinse the chopped pieces under water to remove any dirt. Leeks are notorious for having dirt stuck inside!
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Cook the leek for a few minutes, until soft.
Add the crushed garlic.
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Add ricotta and cream
Now add the sage, nutmeg, pepper, and thyme. Mix everything well and let it simmer for a few minutes. Remove from heat to let it cool down a bit.
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Heat up olive oil in a deep pot
Add the rest of the onion and cook until soft.
Add the plum tomatoes and tomato paste, cook for a few minutes and set aside.
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Mix/blend the ricotta/leek mixture
It doesn't need to be really smooth, just smooth enough to make it easier to fill the canneloni tubes.
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Put a layer of the leek-ricotta mixture at the bottom of a casserole
Take a spoon and a canneloni tube and put one of the sides of the tube on the spoon. This will make it easier to fill the canneloni. Use a small spoon to fill the tube.
Place all the tubes in the casserole, leave a bit of room in between so they don't stick together when going in the oven.
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Preheat the oven to 180°C
If you have any leek-ricotta mixture left, you can put it in between the canneloni tubes.
Spoon over the tomato sauce on top, followed by the parmesan and torn pieces of mozzarella.
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Cook in the oven for 30-35 minutes, until golden and bubbling
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