Ciel de Charlevoix Cheese Stuffed Manicotti

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.