Artichoke Stuffed Manicotti - Weight Watchers

1. 1

   Cook manicotti according to package directions. Drain in colander, rinsing under cold water.

2. 2

   Preheat oven to 350 degrees F.

3. 3

   Spray two (1 1/2-quart) shallow baking dishes with nonstick spray.

4. 4

   Combine the artichoke hearts, ricotta, Parmesan, scallion greens, salt and pepper in a food processor, pulse until fairly smooth.

5. 5

   Using a small spoon, fill each manicotti tube with about 3 tablespoons of the artichoke mixture.

6. 6

   Spread 1/2 cup of marinara sauce in the bottom of each baking dish.

7. 7

   Add 6 of the manicotti to each dish and top with remaining sauce. Sprinkle each dish with half the mozzarella and cover with foil.

8. 8

   You can place one dish in the freezer (for up to 2 months).

9. 9

   Bake, covered, until hot, about 30 minutes. Remove the foil and continue baking until the cheese bubbles, about 10 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.