Recipe: Artichoke Stuffed Manicotti

ARTICHOKE STUFFED MANICOTTI

FOR THE FILLING:
2 tsp olive oil
1 small onion, chopped
3/4 cup thawed frozen artichoke hearts, coarsely chopped
1 cup mushrooms, sliced
2 tbsp chopped flat-leaf parsley (divided use)
2 tsp chopped fresh thyme
1/4 tsp salt
1/2 cup chicken broth
1/2 cup ricotta cheese, part-skim
2 tsp parmesan cheese, grated
FOR THE MANICOTTI:
1/2 cup tomato sauce
3 oz manicotti shells, cooked and drained (about 6 shells)
1 1/2 oz mozzarella cheese, shredded

TO PREPARE THE FILLING:
In large nonstick skillet, heat olive oil. Add onion and saute 2-3 minutes, until tender.

Add artichoke hearts, mushrooms, 1 tablespoon of the parsley, the 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 cheese; set aside.

TO PREPARE THE MANICOTTI:
Spread tomato sauce in bottom of an 8-inch square baking pan.

Spoon artichoke filling evenly into the manicotti shells; place over sauce in pan; cover pan with foil.

Bake 20 minutes. Remove foil. Sprinkle mozzarella cheese and the remaining 1 tablespoon chopped parsley over top of manicotti; bake 10-12 minutes or until cheese melts and filling is hot.

Servings: 4
Source: Slim Ways with Pasta by Weight Watchers