Artichoke Stuffed Manicotti Weight Watchers Recipes

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!

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.

Steps:

• Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
• In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
• Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
• Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.