Recipe of Appetizing Stuffed Canelloni with Leek-Feta-Mozzarella Cheese

Stuffed Canelloni with Leek-Feta-Mozzarella Cheese Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Sprinkle mozzarella onto the cannelloni and pour the corn and béchamel sauce on top. Next, grate some parmesan on top and place the casserole dish in Chicken, Mushroom & Leek Cannelloni with Cauliflower Bechamel

Here is the best “Stuffed Canelloni with Leek-Feta-Mozzarella Cheese” recipe we have found until now. This will be smell and look delicious.

Ingredients of Stuffed Canelloni with Leek-Feta-Mozzarella Cheese

1. Make ready 1 box of Cannelloni (should have about 20 pieces).
2. You need 4 of Leeks chopped.
3. You need 3 of small packages of Mozzarella.
4. Take 450 grams of Feta Cheese.
5. Make ready 150 grams of Parmesan or any cheese that comes close to Parmesan.
6. Take 3 of Eggs.
7. Take 1 cup of heavy cream.
8. Prepare of Salt.
9. It’s of Pepper.

Bake until heated through and golden.A savory, creamy, cheesy meat filling is stuffed into pasta shells and topped with a homemade tomato sauce for a delicious special-occasion dinner.Stir the sauce into the meat mixture.Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells.

Stuffed Canelloni with Leek-Feta-Mozzarella Cheese instructions

1. Chopped Leek and place into a small sauce pan with just enough water to cover and let simmer for about 10 minutes..
2. Grate the Feta and Mozzarella on the wide side of the grader.
3. Once the Leek is drained, squeeze so that all the excess water is gone..
4. Add into Feta and Mozzarella mix and mix.
5. Fill the Cannelloni.
6. 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..
7. Just pour a bit of the left over cream, and it work out nicely..
8. Kali Orexei !!!.

Place the cannelloni, seam side down, in the prepared baking dish.Repeat with remaining filling and pasta squares.Pour the reserved bechamel sauce over the cannelloni, making sure to cover the pasta completely.

Spinach Cannelloni with Cabbage & Smoked Mozzarella.At Ristorante il San Pietro in the Piedmont of Italy, they use scamorza affumicata, an aged smoked mozzarella, but smoked fresh mozzarella works too in this healthy homemade vegetarian pasta recipe..Give the beef in a bowl and add the half feta.Cannelloni can be stuffed with many different ingredients.That's what I love about them.