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Artichoke Stuffed Manicotti

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Ingredients
  Olive oil 2 Teaspoon
  Chopped red onion 3⁄4 Cup (12 tbs)
  Frozen artichoke hearts 2 Cup (32 tbs), thawed, coarsely chopped
  Sliced mushrooms 1 Cup (16 tbs)
  Chopped fresh flat leaf parsley 2 Tablespoon
  Chopped fresh thyme 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Teaspoon
  Tomato sauce 1⁄2 Cup (8 tbs)
  Manicotti shells 3 Ounce, cooked, drained (6 Shells)
  Part skim mozzarella cheese 1 1⁄2 Ounce, shredded
Directions

GETTING READY
1. Preheat oven to 350°F.

MAKING
2. To prepare filling, in large nonstick skillet, heat olive oil and saute onion 2-3 minutes, until tender.
3. Add artichoke hearts, mushrooms, 1 tablespoon of the parsley, the thyme and salt and saute 2 minutes.
4. To the skillet add chicken broth and cook, stirring frequently, 6-7 minutes, until liquid evaporates.
5. Removing skillet from heat, stir in ricotta and Parmesan cheese.
6. In bottom of an 8" square baking pan spread sauce spoon artichoke filling evenly into the manicotti shells and place over sauce in pan.
7. Cover with foil and bake for about 20 minutes.
8. Remove foil, sprinkle mozzarella cheese and the remaining parsley over top of manicotti and bake 10-12 minutes until cheese melts and filling is hot.

SERVING
9. Serve hot with the melted cheese on the top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Ingredient: 
Artichoke
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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