Pasta rolls with leek and cheese

Name: pasta rolls with leek and cheese
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 thin leeks; 8 slices mature cheese; 8 cannelloni pasta rolls; 500 ml chicken bouillon from tablet; 75 g rucola lettuce; 1 tablespoon extra virgin olive oil; tablespoon lemon juice

A tasty Italian recipe. The starter contains the following ingredients: poultry, leeks, mature cheese, cannelloni (pasta rolls), chicken broth (from tablet), rucola salad, extra virgin olive oil and lemon juice.

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm, greased
aluminium foil

Directions

Preheat the oven to 200 ° C.
Cut 2 pieces of leek of 15 cm and cut it lengthwise so that you have 4 pieces.
Wash the sand from the leek and boil the leeks for 5 minutes in plenty of boiling water with salt.
Let it drain well.
Place the slices of cheese side by side and wrap each piece of leek in a slice.
Slide the leek with cheese into the pasta rolls.
Place the rolls side by side in the greased oven dish.
Pour in the stock and cover the dish with aluminum foil.
Place the dish in the middle of the oven and fry the pasta rolls in 30-35 minutes until al dente.
Spoon the arugula with oil in a bowl and add salt, pepper and lemon juice to taste.
Divide the pasta rolls over four plates and put the arugula next to it..