| 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
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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