Artichoke Stuffed Manicotti - Weight Watchers

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Total Time
15 mins
40 mins

This is from a 2004 Weight Watchers magazine. Only 4 points per serving (serving = 2 manicotti) - sounds delicious! Haven't tried it yet, will update this when I do....(I will use fat-free ricotta)

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  1. Cook manicotti according to package directions. Drain in colander, rinsing under cold water.
  2. Preheat oven to 350 degrees F.
  3. Spray two (1 1/2-quart) shallow baking dishes with nonstick spray.
  4. Combine the artichoke hearts, ricotta, Parmesan, scallion greens, salt and pepper in a food processor, pulse until fairly smooth.
  5. Using a small spoon, fill each manicotti tube with about 3 tablespoons of the artichoke mixture.
  6. Spread 1/2 cup of marinara sauce in the bottom of each baking dish.
  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. You can place one dish in the freezer (for up to 2 months).
  9. Bake, covered, until hot, about 30 minutes. Remove the foil and continue baking until the cheese bubbles, about 10 minutes more.
Most Helpful

4 5

I thought this was a good recipe & everyone @ work liked it too... I will make it again but add chopped spinach & mushrooms to the filling. I prefer a lot of filling in the manicotti & the addition of extra veggies will fill them right up without adding too many extra calories. Thanks for a terrific recipe!

5 5


Great starting point for me! I sauted fresh chopped spinach in some garlic and olive oil, then added other ingredients. (More cheese for me!) Also made a quick and easy fresh marinara sauce. Loved it. Thinking next time maybe add crabmeat?