Leek and Silverbeet Cannelloni with Tomato Sauce

, from Issue #21. September, 2015
Photography by Aaron McLean.
Leek and Silverbeet Cannelloni with Tomato Sauce

This cannelloni recipe will not only satisfy you but will also warm you up. It's a perfect meal to share with your loved ones. 

Serves: 4-6


20 wonton wrappers*

8 large stalks silverbeet, tough stem removed
3 tablespoons olive oil
small knob of butter
2 slices bacon, chopped
1 leek with lots of white stem, well washed, finely sliced
1 carrot, grated
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
200 grams cottage cheese
finely grated zest of 1 lemon
1⁄2 cup freshly grated Parmesan
1 egg, lightly beaten
2 tablespoon chopped flat-leaf parsley
sea salt and freshly ground pepper

To finish
1 large jar tomato pasta sauce
3 tablespoons cream
freshly grated Parmesan


Preheat the oven to 200°C.

Filling: Drop the silverbeet into a pot of boiling, salted water and cook for 5 minutes. Drain well. Wrap in a clean tea towel and squeeze out the excess water. Slice thinly.

Heat the oil and butter in a sauté pan and cook the bacon, leek, carrot, garlic and rosemary until the leek is very tender. Add the silverbeet and cook for another few minutes. Spread onto a large plate to cool quickly. Mix the cottage cheese, lemon zest, Parmesan, egg and flat-leaf parsley in a bowl and season. Stir in the cooled vegetables.

To finish: Place a spoonful of filling on each wrapper and roll into a tube. Place seam side down in a lightly oiled baking dish. Pour over the tomato sauce, drizzle with the cream and cover generously with Parmesan.

Bake for 30 minutes until golden and bubbling. Serve with a crisp salad. 

* Wonton wrappers: available from Asian food stores and some supermarkets. They come in two thicknesses. Purchase the thick ones for this recipe.