Cheese Pasta

Bacon, leek and roasted garlic cannelloni wrapped in Jarlsberg with a rich tomato sauce

A different filling for cannelloni and perfect for using any surplus leek leftover from other dishes. If you make extra tomato sauce it can be frozen in pots to use at a later date. 
Sliced cheeses are perfect for this dish so try replacing the Jarlsberg with Emmental or Gouda.

Bacon, leek and roasted garlic cannelloni wrapped in Jarlsberg with a rich tomato sauce

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 2


  • 125 g chopped bacon or pancetta
  • 1 large leek finely chopped
  • 10 garlic cloves
  • 2 tablespoons chopped basil
  • 2 tablespoons olive oil
  • 6 cannelloni tubes
  • 8 slices Jarlsberg
  • Tomato sauce
  • 400 g tinned chopped tomatoes
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves crushed
  • 100 ml red wine
  • 2 tbsp tomato purée
  • 1 tsp sugar
  • Dash of red-wine vinegar
  • 1 tbsp chopped fresh parsley


  • Roast the garlic cloves in 1 tablespoon olive oil in a moderate oven for 5 minutes. Chop coarsely.
  • Sweat the leek in the remaining olive oil.
  • Add the bacon and cook for 10 minutes. Add the basil and garlic. Cool the mixture.
  • Stuff the tubes equally with the mixture.
  • Wrap a slice of Jarlsberg around each tube.
  • Place in a baking dish.
  • Cover with tomato sauce and criss-cross strips of Jarlsberg over the top.
  • Bake for 25-30 minutes gas mark 5 / 190C
  • To make tomato sauce
  • Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about 5 minutes, until translucent. Stir in the garlic and cook for another 2 minutes.
  • Add the red wine and cook off for 5 minutes
  • Tip in the tomatoes, then add the tomato purée, sugar, vinegar and parsley. Season lightly.
  • Bring to a simmer, then turn down the heat and simmer for 20 minutes, stirring occasionally, until thick.

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