VegBox Recipes

Leek And Red Onion Canneloni

This delicious autumn recipe uses in-season leeks and red onions, to make a change from the usual spinach and ricotta canneloni.


Serves 6

1 packet of canneloni tubes


2 red onions
2 medium leeks
1 large or 2 medium carrots, grated
1 tin tomatoes
2 cloves garlic
Handful fresh herbs - e.g. thyme leaves, parsley, basil 1 stock cube


1 1/2 pints milk
1 tablespoon cornflour
1 bay leaf (optional)
30 g butter
150g cheese, grated (e.g. goats cheese / Cheddar / Double Gloucester)
Pinch of salt

Topping (optional)

Handful of seeds, ground (e.g. sesame, sunflower, pumpkin)


  1. Pre-heat the oven to 180 C.

  2. Finely chop the onions, leeks and garlic.
  3. Heat the oil in a large pan. Add the onions, leeks and garlic and saute until the onions start to go see-through (about 5 minutes).

  4. Add the tomatoes and break them up with a wooden spoon.

  5. Add the stock cube and carrot and mix well. Simmer gently for 15 minutes.

  6. For the sauce:
    • Warm the milk in a pan with the bay leaf.
    • Melt the butter in a medium-sized saucepan.
    • Add the cornflour and stir well, to make a paste. Heat gently for 1 minute.
    • Gradually add the warmed milk (without the bay leaf) to the paste, stirring well, to create a thickened sauce.
    • Add the bay leaf and heat gently for 5 minutes, then add the grated cheese(s). Stir well and heat gently to melt the cheese.

  7. Add the chopped herbs to the filling and remove from the heat.

  8. Use a lasagne dish for the cooking.
    Fill each canneloni tube with filling - using a teaspoon is easiest.

  9. Place each tube side by side in the lasagne dish. Pour the cheese sauce over the top.
    Finish off by sprinkling with the ground seeds, if using.

  10. Bake for 40 minutes, until the cheese sauce is browned and the pasta is cooked.

Time From Cupboard-To-Table

About 1 hour

Notes & Variations on Leek And Red Onion Canneloni

Experiment with herbs and spices.

Experiment with adding different vegetables, too.


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