Ingredients

filling

• 1 leek
• 2 handfuls of chestnut mushrooms
• 10 rashers of smoked bacon (fat removed)
• 1 clove of garlic, crushed
• 1 knob of butter
• handful of fresh parsley, chopped

sauce

• knob of butter (40g)
• few bay leaves
• large handful of flour (40g)
• 2 ½ mugs of milk (750ml)
• 16 tubes of cannelloni pasta
• wedge of blue cheese, crumbled
• small wedge of cheddar, grated
• handful of breadcrumbs
  
  

Recipe

preheat oven to 160°C.
slice the washed leek, mushrooms and bacon.
fry all together with the garlic in a knob of butter for a few minutes then empty into a bowl with the parsley to cool.
melt the butter in a pan, add the flour and mix for a few minutes until it forms a paste.
slowly pour in the milk a little at a time and stir as you cook it to the consistency of a thin custard.
simmer for 5 minutes, season and take off the heat.
stuff the cannelloni with the leeks, mushrooms and diced bacon and fill each end of the cannelloni with a bit of blue cheese.
repeat until you run out of mix and lay them in an ovenproof dish.
pour the white sauce over the top of the cannelloni and top with the breadcrumbs and leftover cheeses.
bake for 40 minutes in the oven.
serve with a mixed salad and garlic bread.

serves 4