Friday, end of week and the weekend just a few hours away in this part of the world. I hope you all had a good week and looking forward to your weekend plans.
This recipe is a bit different than the usual stuffed Cannelloni, I have tweaked it with some of my added ingredients, but it still tastes delicious. The first time I made this recipe many years ago, I got one of those looks as if I was crazy, but when everyone at our dinner table tried it their expressions changed dramatically.
I love how Leek, mozzarella combines nicely with the feta cheese giving it a smooth but a bit rich taste. Give it a try and see for yourself 🙂
1 box Cannelloni (should have about 20 pieces)
4 Leeks chopped
3 small packages of Mozzarella
450 grams Feta Cheese
150 grams of Parmesan or any cheese that comes close to Parmesan
1 cup heavy cream
Chopped Leek and place into a small sauce pan with just enough water to cover and let simmer for about 10 minutes.
Grate the Feta and Mozzarella on the wide side of the grader
Once the Leek is drained, squeeze so that all the excess water is gone.
Add into Feta and Mozzarella mix and mix
Fill the Cannelloni
Beat the eggs with the cream and pour over the Cannelloni. Bake at 180 for 35 minutes. Sometimes the Cannelloni tend to burn a bit, like mine did this time around. 🙁 Just pour a bit of the left over cream, and it work out nicely.
Kali Orexei!! 🙂