Leeks mignon cannellonis

Author: Les Cultures de chez nous
Cannellonis de mignon de poireaux
Preparation 30
Baking 90
Portions 4
Freezing No


  • 4 leeks white part
  • 60 ml (1/4 cup) of olive oil
  • 1 chopped leeks white
  • 2 chopped garlic cloves
  • 100 gr (about 2/3 cup) of Pine nuts
  • 500 ml (2 cups) of drained and canned roasted peppers
  • 250 ml (1 cup) of white wine
  • 1 can of tomatoes of 796 ml (28 oz)
  • 15 ml (1 tablespoon) of steak spices
  • 250 ml (1 cup) of cooking cream
  • 8 ready to bake pastas, lasagna type
  • 500 ml (2 cups) of grated Mozzarella cheese
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Blanch leeks in boiling water for 10 minutes. Cool down with cold water. Set aside.
  • Pour olive oil in a large casserole, heat at medium heat. Add sliced leeks and garlic. Brown for 5 minutes. Add Pine nuts and brown till it gets colored. Add peppers and white wine, tomatoes and steak spices. Simmer for about 5 minutes, then set in the mixer.
  • Add cream and simmer 2 minutes. Preheat oven at 350 °F (180°C). Roll up each leeks with lasagna pastas. Spread down sauce at the bottom of each ramekin, and add two cannellonis for each plate then cover up in sauce.
  • Oven bake for 45 minutes. Then, add cheese, set back in oven and bake for 15 minutes.

Chef's notes

Other tasty recipes