Spinach-Artichoke Manicotti

Yummmm - this meal was so good. Not your average cheese laden manicotti either - this one was stuffed with artichokes and spinach. I used fresh sliced mozzarella to top with versus shredded to cut back on how much you use and the calories! I would certainly make this again and maybe even ahead so I have a quick weeknight meal to pop in the oven.

Spinach-Artichoke Manicotti       

Serves 4

Spinach-Artichoke Manicotti

ingredients

• 1 tbsp EVOO
• 3 cloves garlic, minced
• 6 oz jar marinated artichokes, drained
• 10 oz frozen chopped spinach, thawed & drained
• 1 onion, minced
• 1/2 tsp red pepper flakes (or more to taste)
• 28 oz can crushed tomatoes
• 10 manicotti tubes
• 1/2 cup low fat ricotta cheese
• 1/4 cup low fat cottage cheese
• 1/4 cup grated Parmesan cheese
• 5 oz sliced fresh mozzarella cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1.  Preheat the oven to 350º. Heat half the EVOO in a medium pan over medium heat. Add 1/3 garlic and saute for 1 minute, add crushed red pepper (pinch), artichoke hearts & spinach. Cook stirring occasionally for 3-5 minutes. Season with S&P. Remove from heat and let cool slightly.

2. Heat remaining oil in a saucepan over medium heat. Add remaining garlic, onions & red pepper flakes. Add the tomatoes and simmer for 30 minutes. Season to taste with S&P. Let cool slightly.

3. Bring a large pot of salted water to a boil. Cook the manicotti for 7 minutes. Drain and let cool on a baking sheet until you can handle them.

4. Combine the artichoke/spinach mixture with the ricotta, cottage cheese & Parmesan. Season with S&P. Stuff the manicotti tubes evenly with this mixture. Spoon half the sauce into a 9x13" baking dish. Add the manicotti and top with remaining sauce. Add slices of mozzarella on top. Bake for 35 minutes until cheese is melty and sauce is bubbly.

Enjoy!

This recipe was adapted from Cook this, not that; Skinny Comfort Food