4 cheese manicotti with smoked bacon and spinach

Ingredients

Preparation

1. Bring a large pot of salted water to a boil.
2. When boiling, add the 14 manicotti. Cook until al dente.
3. Drain the pasta and spread it on clean tea towels to cool.
4. Take a 22 x 33 cm baking dish and spread a thin layer of sauce on the bottom.
5. In a non-stick pan, melt the butter and add the oil.
6. Sauté the onions and bacon for 3 minutes.
7. Add the spinach and cook for a few minutes until wilted.
8. Transfer the onion, bacon, and spinach mixture to a large bowl. Let cool completely.
9. When the mixture has cooled completely, add the ricotta and the grated cheese mixture (taking care to reserve 100g of cheese for gratinating). Mix well.
10. Preheat oven to 350°F (180°C).
11. Fill each manicotti with the mixture.
12. Place the manicotti in the dish on top of the tomato sauce, forming 2 rows.
13. Cover the manicotti with tomato sauce.
14. Cover the two rows of manicotti with the remaining grated cheese.
15. Cover with aluminum foil or a lid and bake for 30 minutes.
16. During the last 5 minutes of cooking, set the oven to "Broil" to grill the cheese on the surface. Keep an eye on it to avoid burning the cheese.
17. For presentation, sprinkle the manicotti with chopped basil and shaved Parmesan.

What are we drinking?

Chef Christian recommends serving the manicotti with the Quebec red wine "Cuvée du confesseur" from the Château Fontaine Vineyard. This full-bodied, tannic wine with aromas of fruit preserves will pair perfectly with the smoky side of the 4-cheese manicotti with smoked bacon and spinach!