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Ingredientes
- 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
Direcciones
- In large pot of boiling water, cook manicotti shells 6 min, or possibly till still slightly hard; drain. In large nonstick skillet, heat extra virgin olive oil over medium heat. Add in onion; saute/fry 2-3 min, or possibly till onion is tender. Add in artichoke hearts, 1 Tbsp. parsley, thyme and salt; saute/fry 2 min.
- Preheat oven to 350 degrees F. Add in chicken broth to skillet; cook, stirring frequently, 6-7 min, till liquid evaporates. Remove skillet from heat; stir in Ricotta and Parmesan. Spread spaghetti sauce in the bottom of an 8-inch square baking dish. Spoon artichoke filling proportionately into the manicotti shells; place in baking dish. Cover with aluminum foil; bake 20 min. Remove foil. Sprinkle mozzarella and remaining parsley over shells; bake 10-12 min, or possibly till cheese melts and filling is warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 87 | 35% |
| Total Fat 9.72g | 12% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 428mg | 18% |
| Potassium 343mg | 10% |
| Total Carbs 28.04g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.86g | 3% |
| Protein 12.38g | 20% |
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