Recipes  

Ciel de Charlevoix Cheese Stuffed Manicotti

  • Preparation 1 H
    Cooking 1 H
    Chilling 1 H
  • Servings 4
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Ingredients

Stuffing

Sauce

Preparation

Stuffing

  1. In a skillet, soften the onion in the butter. Add the spinach and cook until its water has evaporated. Set aside in a sieve and let cool.
  2. In a food processor, purée the spinach, egg, cheese and basil until smooth. Season with salt and pepper. Pour into a bowl. Cover and refrigerate for 1 hour.

Sauce

  1. Meanwhile, in a saucepan, soften the onion and garlic in the oil. Season with salt and pepper. Add the tomatoes and bring to a boil. Simmer for 20 minutes over medium heat. Adjust the seasoning. Keep warm.
  2. In a large pot of salted boiling water, cook the pasta for about 5 minutes. Drain. Oil lightly and set aside.
  3. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  4. Pour 1/4 of the sauce into a 33 x 23-cm (13 x 9-inch) baking dish.
  5. With a pastry bag, stuff each manicotti generously and place them, side by side, in the dish. Cover the pasta with 1/4 of the sauce. Cover with foil. Bake for about 45 minutes.
  6. Serve the manicotti on a bed of the reserved tomato sauce.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.