Name: Artichoke-Stuffed Manicotti
Ingredients: 3 oz Manicotti shells; 2 ts Olive oil; 3/4 c Red onion; chopped; 2 c Artichoke hearts; frozen, chopped; 2 tb Parsley; chopped; 2 ts Thyme; chopped; 1/4 ts Salt; 1/2 c Chicken broth; 1/2 c Ricotta cheese; part skim milk; 2 ts Parmesan cheese; grated; 1/3 c Spaghetti sauce; w/mushrooms, reduced calorie; 2 oz Mozzarella cheese; part skim milk

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pasta	4	Servings

INGREDIENTS

3	oz	Manicotti shells
2	ts	Olive oil
3/4	c	Red onion; chopped
2	c	Artichoke hearts; frozen, chopped
2	tb	Parsley; chopped
2	ts	Thyme; chopped
1/4	ts	Salt
1/2	c	Chicken broth
1/2	c	Ricotta cheese; part skim milk
2	ts	Parmesan cheese; grated
1/3	c	Spaghetti sauce; w/mushrooms, reduced calorie
2	oz	Mozzarella cheese; part skim milk

INSTRUCTIONS

Date: Fri, 15 Mar 1996 00:29:31 EST
From: MarySpero@prodigy.com (MS MARY E SPERO)
Source: Weight Watchers Magazine, March, 1990
In large pot of boiling water, cook manicotti shells 6 minutes, or until
still slightly firm; drain. In large nonstick skillet, heat olive oil over
medium heat. Add onion; saute 2-3 minutes, or until onion is tender. Add
artichoke hearts, 1 tablespoon parsley, thyme and salt; saute 2 minutes.
Preheat oven to 350 degrees F. Add chicken broth to skillet; cook, stirring
frequently, 6-7 minutes, until liquid evaporates. Remove skillet from heat;
stir in Ricotta and Parmesan. Spread spaghetti sauce in the bottom of an
8-inch square baking dish. Spoon artichoke filling evenly into the
manicotti shells; place in baking dish. Cover with aluminum foil; bake 20
minutes. Remove foil. Sprinkle mozzarella and remaining parsley over
shells; bake 10-12 minutes, or until cheese melts and filling is hot.
Each serving provides: 1 P, 1 B, 1 1/2 V, 1/2 FA, 15 C 238 calories, 13 g.
protein, 8 g. fat, 29 g. carbohydrates, 527 mg. sodium, 18 mg. cholesterol.
MC-RECIPE@MASTERCOOK.COM
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