Ham & Leek Cannellonis

Cannellonis au jambon et poireaux
Preparation 15 min.
Baking 25 min.
Portions 4
Freezing No


  • 2 leeks, sliced
  • 1 9 oz (250 gr) package chopped ham
  • 12 cannelloni-type dough tubes
  • 21 ounces (400 ml) tomato and herb sauce
  • 1 1/2 cups (375 ml) grated mozzarella cheese
  • 2 tablespoons (30 ml) butter
  • 1 whisked egg
  • 3 tablespoons (45 ml) fresh, finely chopped basil
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  • Preheat oven to 400 °F (205 °C). In a pan, heat butter over medium heat. Cook leeks for 2 to 3 minutes. Remove from heat and let cool.
  • Add the egg, ham and basil, if desired. Salt and pepper. Stir. Stuff tubes with the preparation. In a porcelain 13x9'' pan (33 cm x 23 cm), pour half of the tomato sauce and place the cannellonis in the pan. Cover with the rest of the tomato sauce and the mozzarella cheese.
  • Cover with aluminium foil sheets and bake in the oven for 25 to 30 minutes. When halfway done, remove aluminium foil.

Chef's notes