Manicotti aux épinards
A delicious spinach manicotti recipe perfect for Canadian home cooks. Ready in 60 minutes.
Préparation
25 min
Cuisson
35 min
Portions
6
Calories
440
Ingrédients
- 400 g pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can diced tomatoes
- Salt, pepper, and fresh herbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Prepare Ingredients
Gather and prep all ingredients. Bring a large pot of salted water to a rolling boil.
- 2
Cook the Pasta
Cook pasta according to package directions minus 1 minute for al dente. Reserve 1 cup pasta water before draining.
- 3
Build the Sauce
In a large skillet over medium heat, prepare the sauce base with aromatics and main flavouring ingredients.
- 4
Combine
Add drained pasta directly to the sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.
- 5
Serve
Plate immediately, garnish with fresh herbs and grated cheese. Serve with crusty bread on the side.
Notes du chef
“Don't overfill — the number one mistake with stuffed pasta. Leave enough edge to seal properly or they'll burst open.”
— Chef Luca Bianchi
Valeurs nutritives
440
cal
27g
Protéines
13g
Lipides
58g
Glucides
4g
Fibres
565mg
Sodium
Trucs et astuces
- •Reserve pasta water — it's the secret to a silky sauce.
- •Don't rinse pasta after cooking unless making a cold salad.
- •Finish cooking pasta in the sauce for 1-2 minutes to marry flavours.
Avis (3)
Five stars! The flavour combination is spot on. I added a little extra garlic because that's how we like it, and it was incredible.
This is now our go-to weeknight dinner. Ready in under 30 minutes and tastes like it took hours. My kids ask for seconds every time.
Comme au restaurant! La sauce est onctueuse et les pâtes parfaitement al dente. Bravo pour cette recette.
Chef Luca Bianchi
Chef principal et développeur de recettes
Red Seal Certified Chef
