Artichoke Stuffed Manicotti Recipe

• 3 ounce Manicotti shells
• 2 tsp Extra virgin olive oil
• 3/4 c. Red onion, minced
• 2 c. Artichoke hearts, frzn, minced
• 2 Tbsp. Parsley, minced
• 2 tsp Thyme, minced
• 1/4 tsp Salt
• 1/2 c. Chicken broth
• 1/2 c. Ricotta cheese, part skim lowfat milk
• 2 tsp Parmesan cheese, grated
• 1/3 c. Spaghetti sauce, w/mushrooms, reduced
• 2 ounce Mozzarella cheese, part skim lowfat milk

1. In large pot of boiling water, cook manicotti shells 6 min, or possibly till still slightly hard; drain.
2. In large nonstick skillet, heat extra virgin olive oil over medium heat.
3. Add in onion; saute/fry 2-3 min, or possibly till onion is tender.
4. Add in artichoke hearts, 1 Tbsp.
5. parsley, thyme and salt; saute/fry 2 min.
6. Preheat oven to 350 degrees F. Add in chicken broth to skillet; cook, stirring frequently, 6-7 min, till liquid evaporates.
7. Remove skillet from heat; stir in Ricotta and Parmesan.
8. Spread spaghetti sauce in the bottom of an 8-inch square baking dish.
9. Spoon artichoke filling proportionately into the manicotti shells; place in baking dish.
10. Cover with aluminum foil; bake 20 min.
11. Remove foil.
12. Sprinkle mozzarella and remaining parsley over shells; bake 10-12 min, or possibly till cheese melts and filling is warm.

shells, olive oil, red onion, hearts, parsley, thyme, salt, chicken broth, ricotta cheese, parmesan cheese, spaghetti sauce, mozzarella cheese

Taken from cookeatshare.com/recipes/artichoke-stuffed-manicotti-69916 (may not work)