Marscapone Leek and Walnut Cannelloni

Jan 14, 2016 by

Marscapone Leek and Walnut Cannelloni

Being a vegetarian and eating out must be such a bore. Very often it’s really hard to get much more than a stir fry or a vegetable curry. I’m not a vegetarian but I actually love good vegetarian meals. And sometimes, like after Christmas you really have had your fill of meat and overindulgence. But when it’s cold outside you still need something comforting, warming and filling.

I was away for the day recently and was doing my mental gymnastics on the drive home, wondering what there was to cook. I didn’t want to stop in the shops en route. I still had loads of cheese leftover from Christmas. I usually buy enough for a nuclear meltdown anyway and this Christmas was no different. But nothing ever gets dumped in my house. If the worst comes to the worst there are pigs, dogs, cats, chickens and ducks to polish anything and everything off not fit for human consumption but it rarely comes to that. 
Unusually I had cannelloni in the cupboard. No idea where I got it because it’s hard enough to get decent pasta in the supermarkets around here. This recipe would work with any cheese, vegetable or nut you have handy in your cupboards so don’t be scared to substitute. 
Marscapone Leek and Walnut Cannelloni recipe
Pack of cannelloni. I used 10 tubes.
2 red onions
2 cloves garlic
2 leeks
Handful of walnuts
Some fresh thyme or any other herb available (parsley, sage etc.)
Half a 250g tub of  Marscapone (you could use ricotta or just cream cheese or even cottage cheese)
1 tin chopped tomatoes
Splash red wine
Pinch brown sugar
Cheese to grate on top (I had manchego, blue cheese, Parmesan and cheddar) You could use just cheddar or mozarella 
Gently fry one sliced red onion and garlic until soft and translucent. Add the sliced leeks and cook right down. Add herb of your choice and take off heat. Transfer to a bowl and allow to cool. Wipe the pan and toast your walnuts. Remove, cool and roughly chop. Add to cooled leeks. Season. Add the Marscapone and mix well. 
Finally make your tomato sauce. 
Fry other red onion and garlic until softened, Add tomatoes and cook down. A splash of red wine and a pinch of brown sugar makes it even nicer. Season.
Fill the tubes with the cheese mix. I used a narrow knife to push it in and down to the middle of the tube and then inverted it and filled other end. 
Line them up in an oven proof dish. Pour the tomato sauce over. Top with grated cheese.
Put in a pre heated oven at 160 fan for about 40 minutes or until the pasta feels cooked when you prod with a knife. 
Allow to cool slightly then cut into 3-4 portions depending on appetite. It’s quite filling. 

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