Stuffed Canelloni 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
Stuffed Canelloni 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
Steps
- 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 !!!
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