Artichoke Stuffed Manicotti - Weight Watchers

• 12 manicotti
• 2 (14 1/2 ounce) cans water-packed artichoke hearts, drained & quartered
• 1/2 cup part-skim ricotta cheese
• 1/3 cup parmesan cheese, freshly grated
• 1/4 cup scallion top, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 cups marinara sauce, fat-free
• 1/2 cup part-skim mozzarella cheese

1. Cook manicotti according to package directions. Drain in colander, rinsing under cold water.
2. Preheat oven to 350 degrees F.
3. Spray two (1 1/2-quart) shallow baking dishes with nonstick spray.
4. Combine the artichoke hearts, ricotta, Parmesan, scallion greens, salt and pepper in a food processor, pulse until fairly smooth.
5. Using a small spoon, fill each manicotti tube with about 3 tablespoons of the artichoke mixture.
6. Spread 1/2 cup of marinara sauce in the bottom of each baking dish.
7. Add 6 of the manicotti to each dish and top with remaining sauce. Sprinkle each dish with half the mozzarella and cover with foil.
8. You can place one dish in the freezer (for up to 2 months).
9. Bake, covered, until hot, about 30 minutes. Remove the foil and continue baking until the cheese bubbles, about 10 minutes more.

manicotti, water, ricotta cheese, parmesan cheese, scallion, salt, ground pepper, marinara sauce, mozzarella cheese

Taken from www.food.com/recipe/artichoke-stuffed-manicotti-weight-watchers-241667 (may not work)