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    Manicotti: Artichoke Stuffed Manicotti

    Source of Recipe

    unknown

    List of Ingredients

    2 teaspoons olive oil
    3/4 cup red onion -- chopped
    2 cups artichokes, frozen -- coarsely chopped
    1 cup mushroom -- sliced
    2 tbl parsley -- chopped
    2 teaspoons thyme
    1/4 teaspoon salt
    1/2 cup chicken broth
    2 teaspoons Parmesan cheese -- grated
    1/2 cup part-skim ricotta cheese
    1/2 cup tomato sauce
    6 manicotti, cheese-filled
    1 1/2 ounces mozzarella cheese -- shredded

    Recipe

    To prepare filling, in large nonstick skillet, heat olive oil; add onion and saute 2-3 minutes until tender. Add artichoke hearts, mushrooms, 1 tbl parsley, thyme, salt; saute 2 minutes. Preheat oven to 350�F. Add chicken broth to skillet; cook, stirring often, 6-7 minutes until liquid evaporates. Remove skillet form heat and stir in ricotta and Parmesan. Spread tomato sauce in bottom of 8" square pan. Spoon artichoke filling evenly into manicotti shells; place over sauce in pan. Cover with foil. Bake 20 minutes and then remove foil. Sprinkle mozzarella cheese and rest of parsley on top, and bake 10-12 minutes more til melted and filling is hot.

 

 

 


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