Artichoke Manicotti in Pesto Cream Recipe

Name: Artichoke Manicotti in Pesto Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 lb manicotti; 1 (14 ounce) can artichoke hearts (drained); ½ cup part-skim ricotta cheese; ½ cup shredded part-skim mozzarella cheese; 1 teaspoon dried oregano; 2 tablespoons pine nuts; 2 cups packed fresh basil leaves; 1 cup heavy cream; 2 tablespoons olive oil; 2 tablespoons freshly grated parmesan cheese, plus more as desired; 2 garlic cloves, chopped

Servings: persons

cooking spray
1 lb manicotti
1 (14 ounce) can artichoke hearts (drained)
½ cup part-skim ricotta cheese
½ cup shredded part-skim mozzarella cheese
1 teaspoon dried oregano
2 tablespoons pine nuts
2 cups packed fresh basil leaves
1 cup heavy cream
2 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese, plus more as desired
2 garlic cloves, chopped

1
Preheat the oven to 375 degrees.
2
Coat a 9x13 inch baking dish with cooking apray.
3
Cook the manicotti shells according to the package directions, then drain.
4
Meanwhile, in a food processor, combine the artichoke hearts, ricotta, mozzarella, and oregano and process until smooth.
5
Spoon the mixture into the manicotti shells and place the shells side by side in the prepared pan.
6
Set aside.
7
Place the pine nuts in a small dry skillet and toast them until golden brown, about 3 minutes, shaking the pan frequently to prevent burning.
8
Transfer the nuts to a food processor, add the basil, heavy cream, oil, parmesan, and garlic, and process until smooth.
9
Pour over the stuffed manicotti in the pan.
10
Bake the manicotti until the sauce is bubbly and the top is golden brown, about 25 minutes.
11
Top with extra parmesan before serving if desired.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking spray, 1 lb manicotti, 1 (14 ounce) can artichoke hearts (drained), ½ cup part-skim ricotta cheese, and more.

Yes, Artichoke Manicotti in Pesto Cream falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Manicotti in Pesto Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions