Artichoke-Stuffed Manicotti

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Title: Artichoke-Stuffed Manicotti
Yield: 4 Servings
Categories: Pasta


3 oz Manicotti shells
2 ts Olive oil
3/4 c Red onion; chopped
2 c Artichoke hearts; frozen,
2 tb Parsley; chopped
2 ts Thyme; chopped
1/4 ts Salt
1/2 c Chicken broth
1/2 c Ricotta cheese; part skim
2 ts Parmesan cheese; grated
1/3 c Spaghetti sauce;
-w/mushrooms, reduced
2 oz Mozzarella cheese; part skim

Date: Fri, 15 Mar 1996 00:29:31 EST


Source: Weight Watchers Magazine, March, 1990

In large pot of boiling water, cook manicotti shells 6 minutes, or until
still slightly firm; drain. In large nonstick skillet, heat olive oil over
medium heat. Add onion; saute 2-3 minutes, or until onion is tender. Add
artichoke hearts, 1 tablespoon parsley, thyme and salt; saute 2 minutes.
Preheat oven to 350 degrees F. Add chicken broth to skillet; cook, stirring
frequently, 6-7 minutes, until liquid evaporates. Remove skillet from heat;
stir in Ricotta and Parmesan. Spread spaghetti sauce in the bottom of an
8-inch square baking dish. Spoon artichoke filling evenly into the
manicotti shells; place in baking dish. Cover with aluminum foil; bake 20
minutes. Remove foil. Sprinkle mozzarella and remaining parsley over
shells; bake 10-12 minutes, or until cheese melts and filling is hot.

Each serving provides: 1 P, 1 B, 1 1/2 V, 1/2 FA, 15 C 238 calories, 13 g.
protein, 8 g. fat, 29 g. carbohydrates, 527 mg. sodium, 18 mg. cholesterol.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,