Leek And Mushroom Cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the leeks and mushrooms and cook until tender, about 5 minutes.
• STEP 3.In a bowl, combine the sautéed leeks and mushrooms with ricotta cheese, Parmesan cheese, chopped parsley, salt, and pepper.
• STEP 4.Spread a thin layer of tomato sauce in the bottom of a baking dish.
• STEP 5.Place a spoonful of the leek and mushroom mixture on each lasagna noodle and roll up tightly. Place the rolled cannelloni in the baking dish.
• STEP 6.Pour the remaining tomato sauce over the cannelloni and sprinkle with mozzarella cheese.
• STEP 7.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 8.Let the cannelloni cool for a few minutes before serving. Garnish with fresh parsley, if desired.
• STEP 9.Serve the leek and mushroom cannelloni hot, and enjoy!

Cooking Tips

• You can use fresh lasagna noodles or no-boil lasagna noodles for this recipe.
• If you prefer a meaty version, you can add cooked ground beef or sausage to the filling.
• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover cannelloni can be reheated in the oven or microwave.
• Serve the cannelloni with a side salad or garlic bread for a complete meal.
• This dish pairs well with a glass of red wine.