Ciel de Charlevoix Cheese Stuffed Manicotti
Ciel de Charlevoix Cheese Stuffed Manicotti
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
Instructions
- 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.
Ciel de Charlevoix Cheese Stuffed Manicotti