Artichoke Stuffed Manicotti Recipe

Name: Artichoke Stuffed Manicotti Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounce Manicotti shells; 2 tsp Extra virgin olive oil; 3/4 c. Red onion, minced; 2 c. Artichoke hearts, frzn, minced; 2 Tbsp. Parsley, minced; 2 tsp Thyme, minced; 1/4 tsp Salt; 1/2 c. Chicken broth; 1/2 c. Ricotta cheese, part skim lowfat milk; 2 tsp Parmesan cheese, grated; 1/3 c. Spaghetti sauce, w/mushrooms, reduced; 2 ounce Mozzarella cheese, part skim lowfat milk

Servings: persons

3 ounce Manicotti shells
2 tsp Extra virgin olive oil
3/4 c. Red onion, minced
2 c. Artichoke hearts, frzn, minced
2 Tbsp. Parsley, minced
2 tsp Thyme, minced
1/4 tsp Salt
1/2 c. Chicken broth
1/2 c. Ricotta cheese, part skim lowfat milk
2 tsp Parmesan cheese, grated
1/3 c. Spaghetti sauce, w/mushrooms, reduced
2 ounce Mozzarella cheese, part skim lowfat milk

1
In large pot of boiling water, cook manicotti shells 6 min, or possibly till still slightly hard; drain.
2
In large nonstick skillet, heat extra virgin olive oil over medium heat.
3
Add in onion; saute/fry 2-3 min, or possibly till onion is tender.
4
Add in artichoke hearts, 1 Tbsp.
5
parsley, thyme and salt; saute/fry 2 min.
6
Preheat oven to 350 degrees F. Add in chicken broth to skillet; cook, stirring frequently, 6-7 min, till liquid evaporates.
7
Remove skillet from heat; stir in Ricotta and Parmesan.
8
Spread spaghetti sauce in the bottom of an 8-inch square baking dish.
9
Spoon artichoke filling proportionately into the manicotti shells; place in baking dish.
10
Cover with aluminum foil; bake 20 min.
11
Remove foil.
12
Sprinkle mozzarella and remaining parsley over shells; bake 10-12 min, or possibly till cheese melts and filling is warm.

202

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 3 ounce Manicotti shells, 2 tsp Extra virgin olive oil, 3/4 c. Red onion, minced, 2 c. Artichoke hearts, frzn, minced, and more.

Yes, Artichoke Stuffed Manicotti Recipe 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!