Basil, Spinach & Cheese Manicotti Basil, Spinach & Cheese Manicotti

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 5 servings



In large saucepan, melt butter over low heat; cook garlic and shallot for 5 minutes. Add cream and 2 sprigs of thyme; simmer for 10 minutes. Add basil and spinach; cook for 5 minutes. Remove from heat; remove thyme. Stir in Parmesan. Season with pepper.

Preheat oven to 350°F. Spread 1 cup sauce in bottom of 13- x 9-inch baking dish. Arrange manicotti in baking dish; top with remaining sauce. Bake until manicotti are golden brown and sauce is bubbling, about 30 minutes. Garnish with remaining thyme and microgreens. (Can be covered and refrigerated for up to 2 days or frozen for up to 3 months. Thaw in refrigerator and increase cooking time by 15 minutes.)

Test Kitchen Tip: Crispy with bursts of salty flavour, fried capers make a great garnish for salads and other veggie dishes.

Nutritional facts PER SERVING: about

  • Iron 4 mg
  • Fibre 2 g
  • Sodium 1,000 mg
  • Sugars 1 g
  • Protein 28 g
  • Calories 810
  • Total fat 60 g
  • Cholesterol 255 mg
  • Saturated fat 37 g
  • Total carbohydrate 40 g
Share X
Lunch & Dinner

Basil, Spinach & Cheese Manicotti