Leek and Blue Cheese Cannelloni

Following Thursdays cheese tasting I find myself with a surfeit of blue cheese. 

Oh no, I hear you cry.  Well yes.  I am only human and I try (even in the season of over eating) to maintain a healthy food regime.  This means that my meals are one course, not two or three, unless it's a special occasion.  The cheese board will have to wait for an other day.  Unlike cheddars or more generic cheese that our beloved chain-stores like to peddle on us, blue cheese does not lend it's self to the sarni, so lunching my way out of this glut is out of the question.

Fortunately, this is the season of the leek.  It is also the season of the-mound-of-steaming-hot-food straight from the oven.  Leeks are on my to grow list, so for the time being I'll trust in green grocers.  The combination of leek and blue cheese is wonderful.  The addition of ricotta, garlic and thyme, creates a marriage made in oven.

The cheese was added to softened leeks and spooned into the cannelloni shells.  A layer of tomato sauce as the base and a bechamel top make for a glorious baked pasta dish.