Artichoke Stuffed Manicotti Weight Watchers Food

ARTICHOKE STUFFED MANICOTTI - WEIGHT WATCHERS

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.

CHICKEN, SPINACH, AND ARTICHOKE MANICOTTI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until barely tender yet firm to the bite, about 5 minutes. Drain carefully and rinse with cool water.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Cook chicken and onion in a medium-sized frying pan until chicken is no longer pink and broken into small pieces, 7 to 10 minutes. Add garlic and cook 1 minute. Add spinach, cream cheese, artichoke hearts, and 6 ounces of Italian cheese blend. Mix well and set aside.
• Combine milk, cottage cheese, cornstarch, salt, pepper, and nutmeg in a food processor to make a smooth sauce. Pour sauce into a saucepan, add Parmesan cheese, and heat over medium heat until cheese has melted and sauce has thickened, about 5 minutes.
• Pour enough sauce into the bottom of the prepared pan to coat the bottom. Stuff each cooked manicotti shell with chicken mixture and place into the pan on top of sauce. Pour remaining sauce over stuffed manicotti in the pan and top with remaining 2 ounces Italian cheese blend. Cover the pan with a lid or aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.

CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI

Steps:

• Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
• In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
• Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
• Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
• Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
• Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.