Home » Stuffed Cannelloni with Leek-Feta-Mozzarella Cheese

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 🙂



  • 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


  • 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.

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