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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 350ºF. 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.