Artichoke Stuffed Manicotti Weight Watchers Recipes

ARTICHOKE STUFFED MANICOTTI - WEIGHT WATCHERS

Steps:

• 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.

HERB-AND-GARLIC STUFFED ARTICHOKES

Steps:

• Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke.
• Preheat oven to 375 ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves.
• Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly.
• Yields 1 stuffed artichoke per serving.

CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI

Steps:

• Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
• In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
• Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
• Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
• Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
• Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.

SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY

Steps:

• Cook manicotti a couple minutes under the box instructions.
• Drain in a colander, and cut manicotti in half.
• Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
• In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
• Preheat oven to 350°F (180˚C).
• Transfer the spinach and artichoke mixture into a piping bag.
• Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
• Spoon tomato sauce over the filled manicotti.
• Top with remaining mozzarella cheese, and parmesan cheese.
• Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
• Garnish with parsley, if desired.
• Enjoy!