Bacon and Leek Cannelloni
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- Опубліковано 6 лип 2024
- Bacon and Leek Cannelloni is a comforting pasta dish where crispy bacon and sautéed leeks are mixed with ricotta cheese, stuffed into cannelloni tubes, and baked in a creamy sauce topped with mozzarella and parmesan until golden and bubbly.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 12 cannelloni tubes
- 8 slices of bacon, diced
- 2 large leeks, cleaned and thinly sliced
- Pinch of dried Thyme
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cups heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 tsp English mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil/ butter for sautéing
Tray size 9 x 6 x 2 1/2 Inches
- Preheat your oven to 375°F (190°C).
- Preheat your air fryer to 360°F (180°C). amzn.to/45zYrz4
Bake - covered for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
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Adding a second comment to say that after making it tonight, this recipe is absolutely STELLAR! Only change I made was using nutmeg in the béchamel instead of the mustard, but that was because one of my dinner guests has a strong aversion to mustard and I didn't want to chance it this time. Next time, for just my wife and I, I'll try it as written! It doubles well, and for for American viewers its actually easier. A container of Ricotta, a package of bacon, and one bundle of 3 of our freakishly large leeks that they sell in some of our supermarkets. If you can't find the correct Pasta, the smaller version of the smooth manicotti pasta works well. Large shells would be great also. And Rik tip about standing them up and using a piping bag works amazingly easy (in my case I used a ziplock bag with a corner cut off) Finally, do it as Rik shows, no parboiling the pasta is needed since it bakes long enough to absorb that delicious sauce! Thank you again Rik!
Thanks for sharing, Charles. Appreciated. Thank you. Best, Rik
Rik, you are going to have to stop excelling yourself with these recipes😂. How can I postpone watching these notifications immediately?! Ive stuff to do and here I am watching this gorgeous recipe instead! Yum! 😂
Sorry! This is really tasty! No overpowering flavours. Thank you. Best, Rik
@@BackyardChef yes, i like subtle flavours too! Leek and bacon go wonderful together, in flavour and in texture. Thanks again Rik, I’m really enjoying your recipes and especially that grand Yorkshire accent you have when you say “pepper” no offence intended. It’s a lovely accent. 👍🏼.
@@lilliankeane5731 No offence taken at all. Thank you. Best, Rik
Me too! 😂
Since I found your channel, I can’t stop watching your videos, I’m working my way backwards. Every day you amaze me. Thanks for all your wonderful and unique recipes! Keep up the good work.
Thank you. If you are going backwards - apologies for the music on the older videos. Best, Rik
Same 😂 cheers from Australia 🇦🇺
@@BackyardChef , the music wasn't that bad. I like watching all the videos. It just makes me want to eat all the time though...lol
I have always stayed away from cannelloni because it had to be boiled first. I had no idea there were no cook cannelloni noodles!!
Thanks again Rik!
You are welcome. Easy recipes these. Thank you. Best, Rik
No boil Lasagna noodles have been around a long time, but I also never knew about no boil cannelloni shells.
@@lisamessiana1032 same here.
I love all the tricks, piping bag, a ring to stand the pasta up in. Thanks Rik.
You are very welcome. Thank you. Best, Rik
I love pasta. I love cheese. I love leeks. I love bacon. I need to make this during this week. As you say, Rik. It looks tremendous. Topped off with garlic bread 👌
I agree totally - 100% Thank you, Liz. Best, Rik
You really teach people how to cook.
Thank you. I hope so. Everyone can cook. Best, Rik
Oh my goodness! I can't wait to try this recipe, Rik! It looks delicious!
Thank you for sharing!
Best wishes from Michigan, USA! 💜
Thank you. Love to Michigan. Best, Rik
Another Bobby Dazzler! You've got the will power of a saint! I'd eat it all in one go! 😂😂😂
Thanks mate, Thank you. Best, Rik
Looks so delicious! When are you going to take a few days off? Don't you need a little vacation? Good morning from a 114°F dry heat Phoenix, Arizona USA😎🌵
Thank you. Love my work. Cool here mind you its rainy season - 39c - 102 f - Thailand 20 years. Best, Rik
Your videos, Rik, are just what the doctor ordered for my husband who is going through grueling cancer treatments. My Liverpudlian husband, and my American self, love your program. Cannot wait to try your gorgeous recipes!
Wishing you both all the love and best wishes. Thank you. Best, Rik
@@BackyardChef My husband always made the most gorgeous leak, potato, bacon and onion soup for Christmas dinners. Your recipe is reminiscent of his soup. Thank you for your kind comments.
This dish looks so good. I love leeks. Actually, here in the US we do have one aluminum foil that is non-stick on the dull side. I use it all the time.
Thank you. Best, Rik
So simple! So decadent! YUM!!! Thank you Rik for more great ideas and WOW looks delicious!!! You could use ricotta, sour cream, or creme fraiche or a little bit of all of those with cottage cheese oh yeah!!! Provolone on top would be great too!!! Panko crumbs tossed in melted butter sprinkled over the top would be good too!
Sounds great! Thank you. Best, Rik
Hi Rik, What a great idea this way of filling the cannelloni! I should have thought of that 😁Nice dish
Thank you. Best, Rik
Once again Rik has provided us with a recipe that knocks it out of the park. Easy to make, tastes delicious and a dish you’ll be wanting to make over and over again. Thanks Rik for giving us the opportunity to share and enjoy your culinary wisdom.
Thank you. Best, Rik
Rik you always brighten my day! Thank you for the daily recipe and for sharing your day❣️
You are so welcome. You have brightened mine. Thank you. Best, Rik
Cheesy pasta, wonderful.
Thank you. Best, Rik
Thank you. Can you show us how to make spinach and ricotta cannelloni please.😘
Thank you. Best, Rik
If you don't have cannelloni, you can cut pieces of lasagna sheets to size, after a short parboiling, and use those to roll up the filling.
You can indeed and If you brush a little cornflour on them (the join) You can join them - leave on the side for a couple of hours and they are stuck solid in a tube shape. Thank you. Best, Rik
Another belter Rik 👍, have never attempted to make my own cannelloni before, you make it look so easy to achieve & great tips for filling the tubes. Great flavour combo going on here!😋 Thanks as always for sharing Chef Rik!👨🍳👌💖
@@davidmurphy816 Cheers, David. Thank you. Best, Rik
That's a fantastic idea. I've taken regular lasagna noodles and poured over boiling water to soften. Then I spread the filling and roll up jelly roll style. Either lay in the dish seam side down or cut in half crosswise and stand cut side down. The frilly end looks festive.
Great.
😃👍🏻❤️ I think this is the way to make children eat leek 😋😋
Thank you. This big kid, loves it. Best, Rik
Thanks for posting Rik.
Thank you. Best, Rik
thanks for showing us the tip for filling the cannelloni tubes 👍
Thank you. Best, Rik
WOW😳. Just, WOW👌
Thank you. Best, Rik
Oh man that looks just delicious. I never thought of using leeks like that in a cheese " stuffing " Also, I love the idea of standing the shells in a round cake ring, pastry cutter or cookie cutter to fill them. So much faster and easier than piping one at a time in your free hand. If you want to amplify that bacon flavor, use the rendered bacon fat in place of butter in your roux when making your Bechamel. I do this when making a country gravy for biscuits with bacon and sausage. Thanks for sharing the little tips here and there. When we share these little things with each other it makes us all better cooks. -- den
Thank you. Best, Rik
Those cannelloni look absolutely delicious.
Thank you. Best, Rik
Another fantastic recipe Rik! Its an amazing thing to take clean simple flavors, combine them, and come out with an astonishingly complex favor bomb! Hats off to you. I hadn't considered this flavor combination for Cannelloni, Manicotti, or Shells. Looks like Cannelloni is on the dinner list this week! Thanks Rik!
Thank you. Lovely dish this one. Best, Rik
You always make me smile when you eat what you have cooked! Love this recipe too… ❤😊
Thank you. Best, Rik
Great job again rik looks delish 😋
Very nice this one! Thank you. Best, Rik
Love the tube stand!, who would've thunk?! True Pro. Thank you, Rik!
Thank you. Best, Rik
Packing the cannelloni into a galette - what a great tip! A good, honest meal, that.
👍
Thank you. Best, Rik
Looks divine 😋
THANK you RIK ❤
Thank you. Best, Rik
Yum O 😊
Thank you. Best, Rik
That filling in large shells or a lasagne would be good too.
Agreed! Thank you. Best, Rik
Looks delicious. Thankyou .
Thank you. Best, Rik
That's a beauty, Rik. Great filling idea and, as you say, so simple to put together
Easy one, Graham no overpowering flavours, real tasty. Thank you. Best, Rik
Rik your the best master chef!
Thank you. Best, Rik
technique is the key to success! I's always been afraid of cannelloni as I didn't know how to easily stuff them and if I needed to blanche them before cooking. This video will greatly contribute to my first successful dish . Bacon and cheese always welcome in my house and leeks are new addition to my cooking repertoire.
Fantastic, hope you enjoy. Thank you. Best, Rik
Like deployed 👍
Thank you. Best, Rik
Can't wait to do this!! Have never made it as thought too fiddly filling those tubes but what the heck, Rik has changed my life yet again with his tips and tricks !!! Amazing!!
You got this. Thank you. Best, Rik
That would warm the cockles of anyone's heart! I bet it's every bit as good as it looks too. Think l'd like a ham, leek and spinach version as well.
Great choice. Thank you. Best, Rik
This will make a lovely change from my usual cheese and spinach filling thank you Rik , Amanda xx
Hope you enjoy. Thank you. Best, Rik
Different from the run-of-the-mill cannelloni. Would be a great substitute for a starch for dinner, especially with a baked or roasted chicken. And really simple ingredients. Thanks, Rik!!!
Thank you. Best, Rik
Nice one, Rik. Thank you my friend.
Very welcome. Thank you. Best, Rik
😋😋 looks delicious, yummy I can’t wait to try this one Thank you ✌🏻
Thank you. Best, Rik
Wow. I bet that's amazing. I've never cooked cannelloni before. But I'm going to have to make these. They'll be a delicious chsnge from mince and tomato etc. Thanks for sharing, Rik. Have a great evening.
Thank you. No overpowering flavours in this one. Very tasty, Jenny. Best, Rik
That sounds absolutely delicious! 😄👍
Lovely one this one, mate. Great flavours. Thank you. Best, Rik
You are so able to elevate simple ingredients into a gourmet feast. God bless ❤🙏❤ cannelloni is on my shopping list!!
Hope you enjoy. Thank you. Best, Rik
Oh my 😍😋. That looks so... I cant even find the words. Defenately goes to my todo list ❤❤
Thank You. Best, Rik
Leek and bacon yummo. I've not cooked cannolini before.. I will give it a go using your piping trick and stand them up!! Thank you
Hope you enjoy. Thank you. Best, Rik
Abfab recipe Rik👍🏼
Thank you. Best, Rik
Looks wonderful…thanks for sharing
Thank you. Best, Rik
❤this looks so good❤
Thank you. Best, Rik
Oooooooh how way man Rik - I,ve just had me tea and now I want to start to make and eat this. Tremendous!
Thank you. Best, Rik
Fantastic recipe tutorial video!🌟
Really makes me wish I wasn't lactose intolerant😒💭
Thank you. Best, Rik
Oooo lovely new take on cannelloni, thanks Rik. Made your hearty beef and barley soup. Below zero here today lol
Keep wrapped. Thank you. Best, Rik
A must try, 👏🏻👏🏻👍🏻
Thank you. Best, Rik
Quite simply, yummy as heck!
Agreed 100% Thank you. Best, Rik
🤫 don’t tell anyone, but I always wondered how they filled cannelloni tubes! Thankyou for solving that mystery for me 😂
That looks so good, i’d make it right now if i had the cannelloni in the pantry!
I wonder if I could trick my husband to eat that.
He likes bacon. Leaks… i’ll tell him they’re onions.
Mozzarella is ‘the cheese on your pizza’. He doesn’t need to know the ricotta is hiding in there too.
Bechamel sauce is lasagna sauce. And cannelloni is only a shape of pasta.
Ok, i got it! Let’s do this! WooHoo!
… yes. I’m married to a 60 year old toddler 🙄
I blame his mother 😖
Ha ha ha - love it. Thank you. Best, Rik
Yummy Rik, absolutely love it!
Thanks coming to you from a gringa in Costa Rica!
You are back! Lovely to have you on here. Thank you. Best, Rik
Fantastic! That really looks the business. Xx
Thank you. Yes its a nice one. Best, Rik
YUM YUM Again Rik
Thank you. Best, Rik
"Look at that in there!" from a Backyard Chef fan😅
Thank you. Best, Rik
I was hoping you were going to grab that Colman's I seen setting there :) Cannelloni is great, the stuffings are endless, and all good. These look awesome. Funny...I always wondered that about tin foil too but never investigated it. That cake ring trick is brilliant, thanks Rik.
There are two types only in the world - the regular and the one which is non stick , clearly indicated on the box saying "Non Stick" I cannot get hold of the non stick - that means its the regular for me, shiny or dull side used makes no difference. Colmans always. Thank you. Best, Rik
Hi rik, I keep putting on weight from watching your videos. I have to grab a snack every time! Lol. ❤❤❤❤❤
Sorry, ha ha ha. Thank you. Best, Rik
Looks banging!!! 😜
Thank you. Best, Rik
I wondered how you were going to fill them as I use the spoon method, I love that filling will try that.
Cheers, mate. No overpowering flavours, very tasty! Thank you. Best, Rik
New and different 😋
Thank you. Best, Rik
I’ve got some leaks I was wondering what to do with, and this shows up on my feed! I’m really excited to give this a try!
Thank you. The video after this uses leaks too! Best, Rik
@@BackyardChef yes, I saw that one too, but I think I’m going to try this first!
Why did I never think of filling cannelloni shells the way you did?! Silly me! The finished dish looks so delish!
Thank you. Best, Rik
Gosh that looks good!
Thank you. Best, Rik
Fab!
Thank you. Best, Rik
Now I am cooking for just me, my partner having recently died, I use a similar recipe to make lasagne 😊😊
Good luck to you! Thank you. Best, Rik
Look's lush as always! Thank you for being brave enough to sort the tin foil myth out! You'll still be told you're wrong 😂
Keep the vids coming
Always - there are two types only in the world - the regular and the one which is non stick , clearly indicated on the box saying "Non Stick" I cannot get hold of the non stick - that means its the regular for me, shiny or dull side used makes no difference. Thank you. Best, Rik
Omd please give me a large plate 🏃♀️ on my way now 😆 😊
Thank you. Best, Rik
Lovely recipe but never seen cannelloni tubes in a Wakefield supermarket might have to use softened lasagna sheets and just roll em up, think it would work or just make leek n bacon lasagna lol😂. Anyway it looks grand.
Here you go ASDA groceries.asda.com/product/pasta-tubes-shells-spirals/napolina-egg-pasta-cannelloni/910000786275 1.60 Thank you. Best, Rik
Thank you Rik I’ve just checked and my local Asda doesn’t carry them. Never mind will keep looking can use lasagne will taste the same. Thank you again ❤
I think you did it this time!
Thank you. Best, Rik
I adore leeks but HATE cleaning them. Can never get out all the sand. Can you please show us your method?
A bit boring - under the tap. Thank you. Best, Rik
Hi Rik, this recipe looks and sounds well yummy! When I make it, I may just try an experiment. Instead of cannelloni tubes, I think I may try using lasagne sheets and rolling the stuffing up in them to see how well that works (rather than faffing with teaspoons and piping bags). It might turn out as an unmitigated disaster lol 😂.
Now, a slight correction on aluminium sheets, if you look on the box it will tell you that the dull side is non-stick whereas the shiny side isn’t. And there you have it!
That's not true - there are two kinds of sheets - regular and then the non stick ones that are clearly indicated on the box. So no correction needed - you are lucky to be able to have the non stick - others including me - cannot get hold of them. Thank you. Best, Rik
I posted this above: I've taken regular lasagna noodles and poured over boiling water to soften. Then I spread the filling and roll up jelly roll style. Either lay in the dish seam side down or cut in half crosswise and stand cut side down. The frilly end looks festive.
It works beautifully. Better if the noodles are just soft and not cooked so there's less of a chance of tearing. People love them because they get their own lasagna roll. I add finely chopped cooked spinach and sweet red pepper, sometimes carrot. Makes for lovely colors and flavor in the cheese filling. Plus added goodness from the veg.
@@dianeladico1769 oooh! Thank you!
@@BackyardChef I think in the end, it’s best just to read the side of the box to see which type you have.
You know what be great? Mix mashed potato half and half with ricotta. Stuff large pasta shells. Proceed as usual.
Thank you. Best, Rik
Looks so delicious and different. Sadly I won't get to try this one. Cannelloni not available (except expensively on Amazon). We have Manicotti but no "no boil". Even that is over $6 for one small box. Years ago I did stuffed boiled Manicotti and that was no fun at all. lol Even leeks are harder to find and over $5 for one small bunch. Although I have never used any onion other than white/yellow or red so don't know the flavor difference. Can't even get no boil jumbo shells. Sigh... Guess I'll have to layer this between my no boil lasagna and have a nice white lasagna. If you think long enough guess you always find a way to make it work. lol Great looking recipe, Chef! Shirley in NH
Lasagna sheets - quick soak boiling water - soft - use rolled up. There is a way, Shirley. Thank you. Best, Rik
@@BackyardChef Thanks, Chef! I've never made rolled lasagna but will have to give that a try. I think it is the sauce I am most interested in here and was thinking I bet this recipe layered with some normal partially cooked pasta covered in that sauce would make a nice baked pasta dish. Of course with a shorter cooking time probably. Hubby would love it just because of the bacon. lol Shirley in NH
@@user-zc3lc1ks7h Yes that works. Best, Rik
@@user-zc3lc1ks7h A baked pasta sounds lovely. I'll stick my nose in again. Rik is right, of course, (always) with the rolled lasagna noodles. But here's my twist-I use regular lasagna noodles for everything-rolled or flat. That's exactly how I do my lasagna rolls-a soak in boiling water to soften, drain, spread your filling and roll up. Lay seam side down, cover with sauce and bake. Or, cut in half cross-wise and set in the dish cut side down. The frilly end looks so pretty and the spiral is neat looking. You could also cut the soaked noodle into I'm guessing 3-4 segments, put the filling down the middle, fold the ends in with a little overlap for the cannelloni shape and lay it seam side down. Just like you'd do an enchilada.
I think I just inspired myself and I'm doing it this way next.
Now for regular lasagna I use dry plain noodles, they're cheaper than no-boil. I leave a little room between as they expand and I use a more liquidy sauce. It works out to roughly 1oz extra water per noodle used minus around 10%. So, in a 9x13 pan if I use 3 noodles side by side and make 3 layers I add a cup of water after it's assembled, cover and bake. I haven't boiled a lasagna noodle in 35 years.
@@dianeladico1769 You can stick your nose in any time you want! Great ideas. Thank you! I have little 6"(?) flat lasagna, no boil (no ruffles). Used it to make a lasagna birthday cake for hubby in a 6" springform pan in the Instant Pot. I could soak those and roll into cannelloni shape I guess. Wow so many possibilities! Thanks! Shirley in NH
Regarding the foil, two sheets go through the machine rollers together. The outsides turn out shiny, the insides (foil to foil) are dull. It's all just down to how the metal gets squished.
Yes indeed! Thank you. Best, Rik
Lovely. Do you think adding expensive parm cheese adds?
Add or don't add, no worries. Thank you. Best, Rik
yup
Thank you. Best, Rik
If you are going to fry the bacon, try using the bacon grease to fry the leeks and make the bechamel. Layers of flavor
Thank you. Best, Rik
A * Chucky* meal...love these recipes so tasty and simple. Plus I love anything with leeks. Hey Rik, speaking of leeks I'd love a recipe for Vichyssoise soup. I haven't made it in many years and used to love it. There's probably thousands of internet recipes but I dont want to have to stand in the kitchen for 20 hours to make it. I love your recipes because they're proper chef prepared recipes without the B.S.
Its not the cooking - that will take about 25 mins - its the sticking it in the fridge to go cold. Traditionally eaten cold for warm weather. I will list it. thanks for the suggestion. Thank you. Best, Rik
aluminium is made in two sheets together, because the rollers cannot make the thin sheet in one. hence one side is shiny - contacted with the roller - and other is matted.
Thank you. Best, Rik
I’ve literally never seen anything like this
Thank you. Best, Rik
Some tinfoils are non stick on the dull side aren’t they ?
Great video again tho, thanks Rik
The common belief that aluminum foil is non-stick on the dull side is actually a myth. Regular aluminum foil does not have a designated non-stick side. The difference in the two sides (dull and shiny) is a result of the manufacturing process and does not affect the foil's non-stick properties.
However, there is a specific type of aluminum foil called "non-stick foil," which is clearly labeled as such. This type of foil has a special coating that provides non-stick properties, and typically, it will indicate which side to use.
For regular aluminum foil, you can use either side to wrap food or line pans, as both sides will function the same. Thank you. Best, Rik
Could you freeze it after its been cooked.
Yes indeed, Eddie. Thank you. Best, Rik
Do you have a recipe for ricotta?
Ricotta is so expensive here in Norway .
Like 7 £ for 250 gram😢
You said homemade ricotta? Is that another video?
Rik, please consider getting a WOODEN cutting board - to cut down on microplastics.
We love you! 💙
How about just using what he prefers instead of being influenced by the boogeyman lol
Thank you. Best, Rik
Bro can I love with you and pay rent?
Ha ha ha. Thank you. Best, Rik
That looks superb, making next week! Also just subscribed!
Thanks for the sub! Thank you. Best, Rik