Ham Leek Cannelloni Recipes

HAM & LEEK CANNELLONI

Steps:

• Heat oven to 200C/fan 180C/gas 6. Simmer the sliced leeks with the stock in a covered pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix them with the ham and some seasoning. Divide the mixture into 8, spoon along the middle of each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
• Mix 300ml of the reserved stock with the crème fraîche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with the breadcrumbs and remaining cheese, then bake for 20 mins until the top is golden and crisp, and the leek filling is piping hot. Great with a green salad.

HAM AND CHEESE CANNELLONI

Steps:

• Preheat oven to 400 degrees.
• In small saucepan, heat butter, over medium heat.
• Whisk in flour until smooth.
• Slowly whisk in cream, and cook, stirring continuously, for about 5 minutes, until thickened.
• Remove mixture from heat, and stir in salt.
• In a medium bowl, combine ricotta, mozzarella, and egg.
• Spread a thin layer (about 1 1/2 cups) of sauce in the bottom of a 9X9 baking dish.
• Lay an eggroll wrapper on a work surface.
• Spread with about 3 tablespoons ricotta mixture, top with slice of ham, then roll up, jellyroll style.
• Repeat with the remaining wrappers, and place, seamside down, in dish.
• Spoon remaining sauce over canneloni, top with Parmesan, and bake for 20 minutes, until golden and bubbly.