Saturday, December 21, 2019
Baked pasta doesn't get the attention it deserves, but spinach-artichoke manicotti is here to change that. It has all the components of your favorite dip stuffed inside a cheesy, creamy Alfredo-covered manicotti. It's perfect for a weeknight dinner or for entertaining!
SPINACH-ARTICHOKE MANICOTTI
Yield : 6 servings
Prep Time : 10 minutes
Total Time : 1 hours 10 minutes
INGREDIENTS
- 1 (8-oz.) package manicotti
- 1 (16-oz.) container ricotta
- 1 package frozen spinach, thawed and drained
- 1 c. chopped artichoke hearts
- 2 c. shredded mozzarella, divided
- Kosher salt
- Freshly ground black pepper
- Pinch of crushed red pepper flakes
- 3 tbsp. butter
- 2 cloves garlic, minced
- 2 tbsp. all-purpose flour
- 2 c. milk
- 1/2 c. freshly grated Parmesan
- Juice of ½ a lemon
- Freshly chopped parsley, for garnish
DIRECTIONS
- Preheat oven to 350°. In a large pot of salted boiling water, cook manicotti until al dente, 5 minutes. Drain and let cool slightly.
- In a large bowl, combine ricotta, spinach, artichoke hearts, and ½ cup mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Transfer to a piping bag or large resealable plastic bag and make a cut in the corner of the bag.
- 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 9"-x-13" baking dish. Pipe ricotta filling into manicotti, making sure to fill entire noodle and place in pan. Pour remaining sauce over noodles and top with remaining 1½ cups mozzarella. Cover with foil and bake for 20 minutes. Remove foil and bake until cheese is melty, 10 minutes. If you'd like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley to serve.
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