Name: Ciel de Charlevoix Cheese Stuffed Manicotti
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 1 tablespoon (15 ml) butter; 1 bag 6 oz (170g) fresh spinach, chopped; 1 egg; 150 g Ciel de Charlevoix cheese or other Quebec blue cheese, cubed; 1 container (475g) ricotta cheese; 1/2 cup (125 ml) fresh basil; salt and pepper; 2 onions, chopped; 4 garlic cloves, finely chopped; 3 tablespoons (45 ml) olive oil; 2 cans 28 oz (796 ml) crushed tomatoes; 8 dried manicottis

Preparation

Stuffing
- 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.
- 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
- 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.
- In a large pot of salted boiling water, cook the pasta for about 5 minutes. Drain. Oil lightly and set aside.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Pour 1/4 of the sauce into a 33 x 23-cm (13 x 9-inch) baking dish.
- 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.
- Serve the manicotti on a bed of the reserved tomato sauce.

Ciel de Charlevoix Cheese Stuffed Manicotti

Categories

Ingredients

Stuffing

Sauce

Preparation

Stuffing

Sauce

Personal Note