SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY
Here's what you need: manicotti, artichoke heart, fresh spinach, chicken breast, ricotta cheese, mozzarella cheese, grated parmesan cheese, garlic, salt, pepper, marinara sauce, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams
ARTICHOKE STUFFED MANICOTTI - WEIGHT WATCHERS
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)
Provided by MA HIKER
Categories Manicotti
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 249, Fat 9, SaturatedFat 4.6, Cholesterol 25.1, Sodium 758.7, Carbohydrate 30.3, Fiber 14.1, Sugar 9.3, Protein 14.6
CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI
This my own manicotti recipe that I thought I would share. Many people have mentioned how difficult manicotti is to make but I have a simple and fast way to make a delicious meal. Feel free to add any of your favorite ingredients in place of the spinach and artichoke hearts, such as sun-dried tomatoes or black olives. This dish is also great with chicken breasts coated with italian bread crumbs, parmesan cheese and lightly fried in olive oil.
Provided by tacomagirl23
Categories Manicotti
Time 40m
Yield 8-10 manicotti shells, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 710.2, Fat 29.7, SaturatedFat 15.3, Cholesterol 136.9, Sodium 1444.5, Carbohydrate 74.3, Fiber 5.9, Sugar 19.9, Protein 37.4
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