Spinach and Artichoke Manicotti
Description
Italian pasta does not always have to be made with a red sauce. This vegetarian baked manicotti is great for a week night but is also perfect for company.
Ingredients
8 oz. package manicotti
16 oz. container ricotta cheese
1 package frozen spinach, thawed and well drained (squeeze out excess water)
1 c. chopped artichoke hearts, drained
2 c. shredded mozzarella cheese, divided
Kosher salt
freshly ground black pepper
pinch of crushed red pepper flakes
3 T. butter
2 cloves garlic, minced
2 T. all-purpose flour
2 c. milk
2 c. freshly grated Parmesan cheese
freshly squeezed juice of ½ lemon
freshly chopped parsley, for garnish
Directions
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Preheat oven to 350 degrees.
In a large pot of well salted boiling water, cook manicotti until al dente, about 5 minutes; drain; let cool slightly.
In a large bowl, combine ricotta, spinach, artichoke hearts and ½ c. mozzarella. Season with salt, pepper and a pinch of red pepper flakes. Transfer to a piping bag or large resealable/ziplock bag; cut off a corner of the bag.
In a medium skillet over medium heat, melt butter; add garlic; cook until fragrant. Add flour; whisk until golden and bubbly, about 1 minute. Slowly pour in milk; whisk until no lumps remain. Add Parmesan cheese and lemon juice; season with salt and pepper. Reduce heat; let simmer until slightly thickened, about 5 minutes.
Spoon ¼ c. sauce on bottom of a 9 x 13 inch baking dish.
Pipe ricotta filling into all manicotti, making sure to fill entire noodle; place in baking dish. Pour remaining sauce over manicotti; top with remaining 1½ c. mozzarella. Cover with aluminum foil.
Bake for 20 minutes. Remove foil; bake until cheese is melty, about 10 minutes. If wanting the top to be golden, broil on high for 2 - 3 minutes.
Serve garnished with parsley.
6 servings.