Leek Cannelloni with Pumpkin Ricotta and Spinach healthy

Leek Cannelloni with Pumpkin and Ricotta Recipe

Leeks provide plenty of health-promoting allicin, a compound that can reduce cholesterol levels and blood pressure. Tomatoes are a fabulous source of lycopene, a powerful antioxidant, and vitamin C required for healthy immune and adrenal function. Pumpkins and tomatoes both provide plenty of beta-carotene, an important nutrient that is converted to vitamin A in the body to support the maintenance of healthy mucus membranes and eyesight. Mushrooms make this dish a good source of B vitamins for energy and nervous system health, vitamin D which is important for healthy bones and immune function, and selenium which acts as a potent antioxidant.

Serves: 4


Leek Cannelloni with Pumpkin and Ricotta Recipe

By: Lisa Guy

Who doesn’t love a good cannelloni dish? This version is healthy, nourishing and deliciously creamy. Enjoy!


Prep time

Cook time



  • 700g pumpkin, cut into small 2cm cubes
  • 2 large leeks, roots & hard ends removed
  • Handful mushrooms
  • 2 cloves garlic, finely chopped
  • 180g spinach, finely chopped
  • Handful fresh basil, finely chopped
  • 200g ricotta
  • 1 onion, finely chopped
  • Pinch sea salt & pepper
  • 2 cups tomato passata
  • Handful Parmesan cheese
  • Handful pumpkin seeds


  • Preheat oven to 180°C.
  • Place pumpkin pieces on baking tray with baking paper, then put in oven for 45 mins, or until pumpkin is golden and cooked through.
  • Slice leeks down along centre and remove separate layers. Keep smaller centre pieces for another meal.
  • Place leek sheets in boiling water for a few mins until soft, then place on chopping board ready to be filled.
  • Place mushroom in food processor and pulse until small pieces.
  • Cook garlic in frying pan on medium heat with some olive oil, until onion is cooked through. Add mushroom and spinach and cook for further few mins.
  • Mash cooked pumpkin in medium bowl. Then stir through mushroom, onion, garlic and spinach mixture. Stir through basil and ricotta.
  • Spoon filling along centre of each piece of leek, then roll to enclose filling.
  • Line up leek cannelloni in baking dish and cover with passata, top with Parmesan and pumpkin seeds.
  • Bake for 45 mins.
  • Tip: Leeks can be a little stringy when you cut them, so cut leek sheets in half so you have smaller cannelloni. This makes them easier to serve, without having to cut them in the baking dish.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154740.609

Vegan Carnitas Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154225.564

Honey Lime Chicken

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t153325.857

Grilled Vegetable & Quinoa Salad

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t152524.330

Limoncel lo Tiramisu