Spinach-Artichoke Manicotti
Source: Found on Pinterest
Perfect for Lent. This dish has a lot of flavor!
Ingredients
- 8-oz. pkg. manicotti shells
- 16-oz. container low-fat ricotta
- 1 pkg. frozen spinach, thawed and drained
- 1 c. marinated artichoke hearts, chopped
- 2 c. shredded mozzarella, divided (1/2 c. + 1-1/2 c.)
- kosher salt, to taste
- freshly ground black pepper
- pinch of crushed red pepper flakes
- freshly chopped parsley, for garnish
Sauce
- 3 Tbls. butter
- 2 cloves garlic, minced
- 2 Tbls. unbleached all-purpose white flour
- 2 c. milk
- 1/2 c. freshly grated Parmesan
- juice of ½ a lemon
Instructions
In a large bowl, combine ricotta, spinach, artichoke hearts, and ½ cup mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Set aside or refrigerate until ready to stuff manicotti shells.
In a large pot of salted boiling water, cook manicotti until al dente, 5 minutes. Drain and let cool slightly.
SAUCE: In a medium skillet over medium heat, melt butter. Add garlic and cook until fragrant. Add flour and whisk until golden and bubbly, 1 minute. Slowly pour in milk and whisk until no lumps remain. Add Parmesan and lemon juice. Season with salt and pepper. Reduce heat and let simmer until slightly thickened, 5 minutes.
Spoon about ¼ cup of sauce on bottom of a greased 9"-x-13" baking dish. Using a small spoon or pastry bag, spoon or pipe ricotta filling into manicotti shells, making sure to fill entire noodle and place in prepared pan.
Pour remaining sauce over stuffed manicotti shells and top with remaining 1½ cups mozzarella.
Cover with foil and bake for 20 minutes at 350 degrees. Remove foil and bake until cheese is melted, 10 minutes. If you'd like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley to serve