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
- 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.