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Stuffed Cannelloni with Leek-Feta-Mozzarella Cheese

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 🙂

Ingredients:

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

3 Eggs

1 cup heavy cream

Salt

Pepper

Preparation:

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Chopped Leek and place into a small sauce pan with just enough water to cover and let simmer for about 10 minutes.

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Grate the Feta and Mozzarella on the wide side of the grader

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Once the Leek is drained, squeeze so that all the excess water is gone.

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Add into Feta and Mozzarella mix and mix

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Fill the Cannelloni 

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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!! 🙂

 

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