2 (19 1/3 oz) cans artichoke hearts, drained and quartered
2/3 cup part-skim ricotta cheese
1/2 cup parmesan cheese, freshly grated
1/3 cup scallion tops, chopped
1/3 tsp salt
1/3 tsp ground pepper
2 2/3 cup marinara sauce
2/3 cup part-skim mozzarella cheese
Instructions
Cook manicotti according to package directions. Drain in colander, rinsing under cold water.
Preheat oven to 350. Spray two shallow baking dishes with non-stick spray.
Combine the artichoke hearts, ricotta, Parmesan, scallion greens, salt and pepper in a food processor. Pulse until fairly smooth. Using a small spoon or pastry bag, fill each manicotti tube with about 3 Tbsp of the artichoke mixture.
Spread 1/2 cup marinara sauce in the bottom of each baking dish. Add 6 of the manicotti to each dish and top with the remaining sauce. Sprinkle each dish with half the mozzarella and cover with foil.
Bake, covered, until hot, about 30 minutes. Remove the foil and continue baking until the cheese bubbles, about 10 minutes more.
Originally Submitted
2/19/2012
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