Rick Stein Leek Cannelloni Recipe

Rick Stein’s Leek Cannelloni is a delightful dish, showcasing tender leeks wrapped in soft pasta sheets, nestled in a rich tomato sauce, and covered with a creamy, cheesy topping. It’s the perfect centerpiece for special celebrations, intimate dinner parties, or just a comforting family meal at home. It serves 6-8 people, this recipe can be brought to life in about 1 to 1.5 hours.

Throughout this guide, I’ll walk you through each step of creating Rick Stein’s Leek Cannelloni, offering handy tips and insights to ensure your dish turns out beautifully. Whether you’re a seasoned cook or new to the kitchen, this recipe promises to deliver a taste of sophistication and comfort to your table.

What is Rick Stein Leek Cannelloni Recipe?

Rick Stein’s Leek Cannelloni is a creative twist on the classic Italian pasta dish. It features tender cannelloni tubes filled with a savory blend of sautéed leeks and cheese, baked to perfection in a tomato-based sauce. This dish stands out for its comforting texture and depth of flavor, offering a sumptuous vegetarian option for pasta lovers.

Other Rick Stein Recipes

• Rick Stein Lancashire Hot Pot
• Rick Stein Thai Fish Cakes
• Rick Stein Beef Stroganoff

Why You’ll Love This Recipe

• Unique Flavor Profile: The combination of sweet leeks and creamy cheese offers a refreshing change from traditional meat-filled cannelloni.
• Comforting and Satisfying: Perfect for those evenings when you crave something hearty yet sophisticated.
• Impressive Presentation: Ideal for impressing guests at dinner parties with its elegant appearance and complex flavors.
• Versatile: Easily adaptable to include your favorite herbs, spices, or additional fillings to tailor it to your taste.

Ingredients Needed to Make Rick Stein Leek Cannelloni

For the Filling:

• 3 large leeks, finely sliced
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 egg, beaten

For the Cannelloni:

• 12 cannelloni tubes

For the Sauce:

• 2 cups tomato passata
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp sugar
• Salt and pepper, to taste
• 1/2 cup grated mozzarella cheese

Additional:

• Fresh basil leaves for garnish
• Olive oil

Instructions to Make Rick Stein Leek Cannelloni

Follow these simple steps, to make Rick Stein Leek Cannelloni

Step 1: Preparing the Filling

• Sauté the Leeks: In a large pan, heat a splash of olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing until the leeks are soft and translucent, about 10 minutes. Season with salt and pepper to taste.
• Combine with Cheese: Transfer the sautéed leeks to a mixing bowl. Add the ricotta, Parmesan, and beaten egg. Stir until well combined. Adjust the seasoning if necessary.

Step 2: Preparing the Sauce

• Sauté Onion and Garlic: In the same pan, add a bit more olive oil if needed. Sauté the onion and garlic until soft and fragrant.
• Add Tomato Passata: Pour in the tomato passata, and add sugar, salt, and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.

Step 3: Assembling the Cannelloni

• Fill the Cannelloni Tubes: Preheat your oven to 375°F (190°C). Spoon the leek and cheese mixture into a piping bag. Pipe the filling into the cannelloni tubes and lay them in a single layer in a baking dish.
• Cover with Sauce: Pour the tomato sauce over the filled cannelloni, ensuring all the pasta is covered.
• Add Mozzarella: Sprinkle the grated mozzarella cheese evenly over the top.

Step 4: Baking

• Bake the Dish: Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
• Garnish and Serve: Let the cannelloni cool for a few minutes. Garnish with fresh basil leaves before serving.

What Do I Serve With Rick Stein Leek Cannelloni?

• Simple Green Salad: A crisp salad dressed with olive oil and lemon juice complements the rich flavors of the cannelloni.
• Garlic Bread: Serve alongside garlic bread to soak up the delicious sauce.
• Roasted Vegetables: Roasted asparagus or zucchini make a great side dish, adding a touch of freshness to the meal.

Pro Tips to Make Perfect Rick Stein Leek Cannelloni

• No Overfilling: Be careful not to overfill the cannelloni tubes to prevent them from bursting during baking.
• Evenly Spread Sauce: Ensure the sauce covers all the pasta to avoid any hard, uncooked edges.
• Rest Before Serving: Allowing the dish to rest for a few minutes after baking will make it easier to cut and serve.

Variations of Rick Stein Leek Cannelloni

• Spinach and Mushroom: Add sautéed spinach and mushrooms to the leek mixture for an earthy flavor.
• Meaty Twist: Incorporate ground beef or sausage into the tomato sauce for a heartier dish.
• Cheese Lover’s Dream: Mix in additional cheeses such as Gorgonzola or mozzarella into the filling for extra creaminess.

How do I Store Rick Stein Leek Cannelloni Leftovers?

• Refrigerate Properly: Cool the leftovers to room temperature, then cover the dish with foil or transfer to an airtight container and refrigerate for up to 3 days.
• Freezing for Later: Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

How do I Reheat Rick Stein Leek Cannelloni Leftovers?

• Oven Reheating: Preheat the oven to 350°F (175°C). Place the cannelloni in an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until thoroughly warmed.
• Microwave for Convenience: For a quick option, microwave individual servings on high for 2-3 minutes, checking and stirring halfway through to ensure even heating.

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