Cannelloni and Pancetta

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At a glance
8 oz of Ile de France Brie
6 Cannelloni pasta boiled for 5 minutes 16 oz spinach
3.5 oz pistachio roasted
1 can tomato sauce
1 celery branch
6 slides Pancetta
Salt pepper


Cook the celery in olive oil for 2 minutes.
Add tomato sauce with ½ tsp of sugar.
Cook the spinach in a pan for 5 minutes.
Peel and cut the Ile de France Brie.
Cook the pancetta for 5 minutes and chop the pistachio.
Fill the cannelloni with spinach, Brie, pistachio, pancetta, salt and pepper.
Add the tomato sauce and grated emmental.
Cook in the oven at 350°F for 30 minutes.