MA HIKER's Note:
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)
My Private Note
Units: US | Metric
- 12 manicotti
- 2 (14 1/2 ounce) cans water-packed artichoke hearts, drained & quartered
- 1/2 cup part-skim ricotta cheese
- 1/3 cup parmesan cheese, freshly grated
- 1/4 cup scallion top, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups marinara sauce, fat-free
- 1/2 cup part-skim mozzarella cheese
- 1Cook manicotti according to package directions. Drain in colander, rinsing under cold water.
- 2Preheat oven to 350 degrees F.
- 3Spray two (1 1/2-quart) shallow baking dishes with nonstick spray.
- 4Combine the artichoke hearts, ricotta, Parmesan, scallion greens, salt and pepper in a food processor, pulse until fairly smooth.
- 5Using a small spoon, fill each manicotti tube with about 3 tablespoons of the artichoke mixture.
- 6Spread 1/2 cup of marinara sauce in the bottom of each baking dish.
- 7Add 6 of the manicotti to each dish and top with remaining sauce. Sprinkle each dish with half the mozzarella and cover with foil.
- 8You can place one dish in the freezer (for up to 2 months).
- 9Bake, covered, until hot, about 30 minutes. Remove the foil and continue baking until the cheese bubbles, about 10 minutes more.
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Nutritional Facts for Artichoke Stuffed Manicotti - Weight Watchers
Serving Size: 1 (272 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 249.0
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 4.6 g
- Cholesterol 25.0 mg
- Sodium 758.7 mg
- Total Carbohydrate 30.3 g
- Dietary Fiber 14.1 g
- Sugars 9.3 g
- Protein 14.6 g
The following items or measurements are not included: