Recipe by MA HIKER
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)
Top Review by msmia
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!
- 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
Directions See How It's Made
- Cook manicotti according to package directions. Drain in colander, rinsing under cold water.
- Preheat oven to 350 degrees F.
- Spray two (1 1/2-quart) shallow baking dishes with nonstick spray.
- Combine the artichoke hearts, ricotta, Parmesan, scallion greens, salt and pepper in a food processor, pulse until fairly smooth.
- Using a small spoon, fill each manicotti tube with about 3 tablespoons of the artichoke mixture.
- Spread 1/2 cup of marinara sauce in the bottom of each baking dish.
- Add 6 of the manicotti to each dish and top with remaining sauce. Sprinkle each dish with half the mozzarella and cover with foil.
- You can place one dish in the freezer (for up to 2 months).
- Bake, covered, until hot, about 30 minutes. Remove the foil and continue baking until the cheese bubbles, about 10 minutes more.