Ingredients
12 Manicotti shells
2 (14 1/2 oz) Cans quartered artichoke hearts drained
1/2 C part-skim ricotta cheese
1/3 C grated Parmesan cheese
1/4 C chopped scallion greens
1/4 tsp salt
1/4 tsp ground pepper
2 C FF marinara sauce
1/2 C part-skim mozzarella cheese
Cook the manicotti according to directions, drain, rinse under cold water
Preheat over to 350. Spray 2 (1 1/2 Quart) shallow baking dishes with nonstick spray.
Combine artichoke hearts, ricotta, Parmesan, scallion greens, salt and pepper in a food processor, pulse until fairly smooth.
Fill each manicotti tube with about 3 Tbsp. of the mixture
Spread 1/2 cup marinara sauce in the bottom of each baking dish. Add 6 manicotti to each and top with remaining sauce.
Sprinkle each dish with half the mozzarella and cover with foil. Freeze one dish.
Bake the other covered, until hot about 30 minutes.
Remove foil and continue baking until cheese bubbles, about 10 minutes more.
NI: Per 2 serving=228 Cal, 5 g fat, 3 g sat fat, og Trans fat, 14 mg Chol, 700 mg sodium, 34 g carb, 6 g fiber, 13 g prot, 230 gm calcium.
