Pork and apple manicotti with mushroom sauce


Servings: 4
Preparation: 45 minutes to 1 hour
Cooking time: 30 minutes


10 store bought manicotti


1 tbsp (15 ml) olive oil
1 shallot, chopped
1 lb (450 g) ground pork from Ferme Miboulay
2 large apples, peeled and cut into pieces
½ lb (225 g) goat’s milk ricotta cheese from Chèvrerie de Monnoir
1 tsp (5 ml) Provence herbs
2 tbsp (30 ml) Bas-du-Fleuve salted herbs
1 tbsp (15 ml) garlic flowers
To taste ground pepper


1tbsp (15 ml) olive oil
1 shallot, chopped
2 cups (500 ml) white mushrooms, sliced thinly
2 cups (500 ml) oyster mushrooms, sliced thinly
¾ cup (175 ml) white wine
2 cups (500 ml) cooking cream, 15%
1 tbsp (15 ml) garlic flowers
1 cup (250 ml) apple, peeled and shredded
1 tsp (5 ml) Provence herbs
To taste ground salt and pepper


Never rinse pasta under cold water because it removes the starch and prevents the sauce from adhering. To use pasta later and prevent it from sticking together, drain and return to its pot with a little cooking water. Drizzle some olive oil, mix and let cool.



1. Precook the manicotti 8 to 10 minutes in salted, boiling water. Drain, oil lightly and let cool.


1. In a pan, brown the shallot in olive oil over medium-high heat for 2 minutes.

2. Add the ground pork. When cooked, add apple pieces and cook for an additional 2 minutes.

3. Coarsely chop the pork mixture using a knife or food processor. Add the rest of the ingredients and pepper to taste.

4. Use a spoon, your fingers or a pastry bag to stuff the manicotti with the pork mixture.


1. Preheat a pan over high heat and brown the shallot and mushrooms in olive oil.

2. Add white wine and reduce by half. Add cream and remaining ingredients. Reduce heat and simmer for 5 minutes. Adjust seasoning.


1. Spread some sauce in an ovenproof dish. Add the stuffed manicotti and cover with the rest of the sauce. Bake in oven at 350°F for 30 minutes

* After baking, top this dish with your favourite cheese from Quebec and broil until golden brown.