Recipe - Artichoke-Stuffed Manicotti

3 ounce Manicotti shells
2 teaspoon Olive oil
Three fourths cup Red onion; chopped
2 cup Artichoke hearts; frozen,
chopped
2 tablespoon Parsley; chopped
2 teaspoon Thyme; chopped
One fourth teaspoon Salt
One half cup Chicken broth
One half cup Ricotta cheese; part skim
milk
2 teaspoon Parmesan cheese; grated
1/3 cup Spaghetti sauce;
w/mushrooms, reduced
calorie
2 ounce Mozzarella cheese; part skim
milk

Date: Fri, 15 Mar 1996 00:29:31 EST

From: MarySpero@prodigy.com (MS MARY E SPERO)

Source: Weight Watchers Magazine, March, 1990

In large pot of boiling water, cook manicotti shells 6 minutes, or until
still slightly firm; drain. In large nonstick skillet, heat olive oil over
medium heat. Add onion; saute 23 minutes, or until onion is tender. Add
artichoke hearts, 1 tablespoon parsley, thyme and salt; saute 2 minutes.
Preheat oven to 350 degrees F. Add chicken broth to skillet; cook, stirring
frequently, 67 minutes, until liquid evaporates. Remove skillet from heat;
stir in Ricotta and Parmesan. Spread spaghetti sauce in the bottom of an
8inch square baking dish. Spoon artichoke filling evenly into the
manicotti shells; place in baking dish. Cover with aluminum foil; bake 20
minutes. Remove foil. Sprinkle mozzarella and remaining parsley over
shells; bake 1012 minutes, or until cheese melts and filling is hot.

Each serving provides: 1 P, 1 B, 1 One half V, One half FA, 15 C 238 calories, 13 g.
protein, 8 g. fat, 29 g. carbohydrates, 527 mg. sodium, 18 mg. cholesterol.

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