Ham and Artichoke Cannelloni

Name: Ham and Artichoke Cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 75 g (3oz) butter, plus extra to grease; 1 leek, trimmed and thinly sliced; 125 g (4oz) ham, torn into pieces; 150 g (5oz) marinated artichoke hearts, roughly chopped; 500 g (1lb 2oz) ricotta cheese; Large handful rocket; 25 g (1oz) Parmesan cheese, freshly grated; fresh lasagne sheets, each measuring 9.5cm x 20cm (3 3/4in x 7 3/4in); 40 g (1 1/2oz) plain flour; 450 mL (3/4 pint) semi skimmed milk

Ready-made cannelloni tubes can be fiddly to fill, so we’ve used fresh lasagne sheets to make the process easier.

By The GH Kitchen TeamPublished: 12 May 2012

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Food, Serveware, Ingredient, Dish, Recipe, Cuisine, Lasagne, Casserole, Herb, Gratin,

Preparation Notes: plus cooling

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Yields:

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Ingredients

75 g (3oz) butter, plus extra to grease
1 leek, trimmed and thinly sliced
125 g (4oz) ham, torn into pieces
150 g (5oz) marinated artichoke hearts, roughly chopped
500 g (1lb 2oz) ricotta cheese
Large handful rocket
25 g (1oz) Parmesan cheese, freshly grated
fresh lasagne sheets, each measuring 9.5cm x 20cm (3 3/4in x 7 3/4in)
40 g (1 1/2oz) plain flour
450 ml (3/4 pint) semi skimmed milk

Directions

1. Step 1
  Heat 25g (1oz) of the butter in a large frying pan and gently cook the leek for 5min until softened. Empty on to a plate and leave to cool for 5min.
2. Step 2
  Grease a large rectangular ovenproof dish measuring about 26cm x 19cm x 6.5cm (10½in x 7½in x 2½in). In a large bowl, fold together the cooked leeks, ham, artichoke pieces, ricotta, rocket, half the grated Parmesan and plenty of seasoning.
3. Step 3
  Preheat oven to 200°C (180°C fan) mark 6. Spoon an eighth of the ricotta mixture on to the centre of one lasagne sheet, then fold the sides of the pasta (short ends) over the filling to encase it. Put the roll, seam down, in to the prepared dish. Repeat with the remaining lasagne sheets and filling.
4. Step 4
  Gently melt the remaining butter in a medium pan. Stir in the flour and cook for 1min. Take off the heat and gradually stir in the milk to make a smooth sauce. Return pan to the heat and cook, stirring constantly, until thick (the mixture needs to bubble to thicken). Season, then pour mixture over the pasta rolls. Sprinkle over the remaining Parmesan cheese.
5. Step 5
  Cook in the oven for 25-30min or until the cheese is golden and the pasta is cooked through. Serve immediately with a crisp green salad.

Per Serving:

Calories: 710
Total carbs: 37 g
Sugars: 10 g
Total fat: 39 g
Saturated fat: 21 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time