Yield: 4 Servings
|3 ounces||Manicotti shells|
|2 teaspoons||Olive oil|
|¾ cup||Red onion; chopped|
|2 cups||Artichoke hearts; frozen, chopped|
|2 tablespoons||Parsley; chopped|
|2 teaspoons||Thyme; chopped|
|½ cup||Chicken broth|
|½ cup||Ricotta cheese; part skim milk|
|2 teaspoons||Parmesan cheese; grated|
|⅓ cup||Spaghetti sauce; w/mushrooms, reduced calorie|
|2 ounces||Mozzarella cheese; part skim milk|
Date: Fri, 15 Mar 1996 00:29:31 EST From: MarySpero@... (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, 1½ V, ½ FA, 15 C 238 calories, 13 g.
protein, 8 g. fat, 29 g. carbohydrates, 527 mg. sodium, 18 mg. cholesterol.
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