20 Family Favourite Recipes By Jamie Oliver

Ingredients

• 12 pieces Cannelloni Tubes (large, pre‑cooked or no‑boil)
• 2 medium Leeks (white and light green parts only, sliced thinly)
• 1 large Onion (peeled and diced)
• 2 cloves Garlic (finely sliced)
• 300 g Button Mushrooms (cleaned and sliced)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 3 tablespoons All‑Purpose Flour (for the roux)
• 500 ml Whole Milk (room temperature)
• 200 g Cheddar Cheese (grated, sharp for flavor)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Parsley (chopped, optional garnish)

Instructions

1. Prepare the Vegetables

   Trim the leeks, discard the tough dark green tops, slice the white and light green parts thinly. Dice the onion and finely slice the garlic.

   Time: PT10M

2. Sauté Leeks, Onion and Garlic

   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the sliced leeks, onion and garlic. Cook, stirring, until softened and lightly golden, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium

3. Add Mushrooms and Season

   Add the sliced mushrooms to the skillet, season with 1 tsp salt and ½ tsp pepper. Stir‑fry until the mushrooms release their moisture and begin to brown, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium‑high

4. Make the White Sauce (Béchamel)

   In a saucepan melt 1 Tbsp olive oil over medium heat. Whisk in the flour and cook for 1‑2 minutes until it turns a light golden colour. Slowly whisk in the milk, a little at a time, until smooth. Simmer gently, stirring, until the sauce thickens, about 5‑6 minutes. Season with a pinch of salt and pepper.

   Time: PT7M

   Temperature: medium

5. Combine Filling and Sauce

   Remove the skillet from heat. Let the mushroom mixture cool for a minute, then stir it into the white sauce until evenly incorporated.

   Time: PT3M

6. Stuff the Cannelloni

   Place a spoonful of the mushroom‑sauce mixture at the open end of each cannelloni tube and gently push the filling through with a fork or a piping bag. Arrange the filled cannelloni in a single layer in a greased baking tray.

   Time: PT10M

7. Add Cheese Topping

   Sprinkle the grated cheddar evenly over the top of the arranged cannelloni. Drizzle a little extra olive oil over the cheese for extra colour.

   Time: PT2M

8. Bake

   Pre‑heat the oven to 180 °C (350 °F). Bake the tray for 40‑45 minutes, until the cheese is bubbling, golden and the edges are crisp.

   Time: PT45M

   Temperature: 180°C

9. Finish and Serve

   Remove from oven, let rest 5 minutes. Sprinkle chopped parsley over the top if desired, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cannelloni Tubes: large pasta shells, manicotti
• Instead of Leeks: spring onions, shallots
• Instead of Onion: shallot, red onion
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Button Mushrooms: cremini mushrooms, portobello diced
• Instead of Olive Oil: vegetable oil, sunflower oil
• Instead of All‑Purpose Flour: gluten‑free flour blend
• Instead of Whole Milk: unsweetened soy milk, oat milk
• Instead of Cheddar Cheese: Gruyère, vegan cheddar
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Fresh Parsley: fresh basil

Equipment Needed

• Large Skillet
• Saucepan
• Baking Tray
• Mixing Bowl
• Wooden Spoon
• Grater
• Knife
• Oven

Critical Steps — Do Not Skip

• Sautéing the mushrooms until they release moisture and brown
• Making a smooth white sauce without lumps
• Stuffing the cannelloni without breaking the tubes
• Baking until the cheese is fully melted and golden

Chef Tips from the Video

• Use a mix of white button and cremini mushrooms for deeper flavour.
• Add a pinch of nutmeg to the béchamel for a subtle warmth.
• If you like a little heat, stir in a pinch of chilli flakes with the mushrooms.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 180 °C for 15 minutes.

Freezer: Can freeze unbaked assembled cannelloni for up to 1 month. Bake from frozen, adding 10 minutes to the cooking time.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the white sauce up to step 4 and refrigerate for up to 24 hours; re‑heat before mixing with the mushroom filling.
• Assemble the cannelloni and keep covered in the fridge; bake when ready.

Frequently Asked Questions