Artichoke-stuffed manicotti

Yield: 4 Servings

Measure Ingredient
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
¼ teaspoon Salt
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.



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

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