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

Steps

1. Preheat oven to 350 degrees.
2. In a large pot of well salted boiling water, cook manicotti until al dente, about 5 minutes; drain; let cool slightly.
3. 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.