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Categories:
cooking spray manicotti hearts Ricotta cheese Mozzarella cheese oregano nuts basil heavy cream olive oil Parmesan cheese garlic
Viewed: 38 - Published at: 2 years agoIngredients
- cooking spray
- 1 lb manicotti
- 1 (14 ounce) can artichoke hearts (drained)
- 12 cup part-skim ricotta cheese
- 12 cup shredded part-skim mozzarella cheese
- 1 teaspoon dried oregano
- 2 tablespoons pine nuts
- 2 cups packed fresh basil leaves
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons freshly grated parmesan cheese, plus more as desired
- 2 garlic cloves, chopped
Method
- Preheat the oven to 375 degrees.
- Coat a 9x13 inch baking dish with cooking apray.
- Cook the manicotti shells according to the package directions, then drain.
- Meanwhile, in a food processor, combine the artichoke hearts, ricotta, mozzarella, and oregano and process until smooth.
- Spoon the mixture into the manicotti shells and place the shells side by side in the prepared pan.
- Set aside.
- Place the pine nuts in a small dry skillet and toast them until golden brown, about 3 minutes, shaking the pan frequently to prevent burning.
- Transfer the nuts to a food processor, add the basil, heavy cream, oil, parmesan, and garlic, and process until smooth.
- Pour over the stuffed manicotti in the pan.
- Bake the manicotti until the sauce is bubbly and the top is golden brown, about 25 minutes.
- Top with extra parmesan before serving if desired.
