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| Artichoke-Stuffed Manicotti Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
3 oz manicotti shells
2 teaspoon olive oil
3/4 cup red onion; chopped
2 cup artichoke hearts; frozen, chopped
2 tablespoon parsley; chopped
2 teaspoon thyme; chopped
1/4 teaspoon salt
1/2 cup chicken broth
1/2 cup ricotta cheese; part skim milk
2 teaspoon parmesan cheese; grated
1/3 cup spaghetti sauce; w/mushrooms, reduced calo
2 oz mozzarella cheese; part skim milk
Cooking Directions:
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
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
pasta
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