Artichoke-Stuffed Manicotti

Title:
Artichoke-Stuffed Manicotti

Yield:
4 Servings

Categories:
Pasta




Ingredients:





     3 oz Manicotti shells


     2 ts Olive oil


   3/4 c  Red onion; chopped


     2 c  Artichoke hearts; frozen,


          -chopped


     2 tb Parsley; chopped


     2 ts Thyme; chopped


   1/4 ts Salt


   1/2 c  Chicken broth


   1/2 c  Ricotta cheese; part skim


          -milk


     2 ts Parmesan cheese; grated


   1/3 c  Spaghetti sauce;


          -w/mushrooms, reduced


          -calorie


     2 oz Mozzarella cheese; part skim


          -milk






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


 


 From: MarySpero@prodigy.com (MS MARY E SPERO)


 


 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.


 


 MC-RECIPE@MASTERCOOK.COM


 


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


 http://www.erols.com/hosey.