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.