Best 2 Artichoke Stuffed Manicotti Weight Watchers Recipes

Indulge in a delightful culinary journey with our delectable Artichoke Stuffed Manicotti, a Weight Watchers-friendly dish that tantalizes your taste buds without compromising your health goals. This recipe combines the savory flavors of artichoke, spinach, and ricotta cheese, enveloped in tender manicotti shells and smothered in a flavorful tomato sauce. Embark on a culinary adventure with our curated collection of recipes, featuring variations such as Vegetarian Stuffed Manicotti, brimming with an array of colorful vegetables, and Spinach and Mushroom Stuffed Manicotti, offering a medley of earthy flavors. Gluten-free diet enthusiasts will delight in our Gluten-Free Artichoke Stuffed Manicotti, a testament to the versatility of this delectable dish. Discover the secrets to creating the perfect manicotti filling, mastering the art of cooking manicotti shells, and crafting an irresistible homemade tomato sauce. Embellish your culinary creation with a sprinkle of Parmesan cheese, adding a touch of umami to elevate the overall flavor profile.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY

Spinach And Artichoke Chicken Stuffed Manicotti Pie Recipe by Tasty image

Here's what you need: manicotti, artichoke heart, fresh spinach, chicken breast, ricotta cheese, mozzarella cheese, grated parmesan cheese, garlic, salt, pepper, marinara sauce, fresh parsley

Provided by Betsy Carter

Categories Dinner

Yield 8 servings

Number Of Ingredients 12

Ingredients

24 oz manicotti, al dente
2 cups artichoke heart, chopped
2 cups fresh spinach, chopped
1 cup chicken breast, cooked, shredded
1 ½ cups ricotta cheese
1 cup mozzarella cheese, grated, divided
1 cup grated parmesan cheese, grated, divided
2 cloves garlic, minced
salt, to taste
pepper, to taste
1 cup marinara sauce
fresh parsley, chopped, for serving

Steps:

Cook manicotti a couple minutes under the box instructions.
Drain in a colander, and cut manicotti in half.
Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
Preheat oven to 350°F (180˚C).
Transfer the spinach and artichoke mixture into a piping bag.
Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
Spoon tomato sauce over the filled manicotti.
Top with remaining mozzarella cheese, and parmesan cheese.
Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
Garnish with parsley, if desired.
Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

HERB AND GARLIC STUFFED ARTICHOKES

Herb and garlic stuffed artichokes image

Preparing stuffed artichokes takes some time, but this seemingly slow process does however come with a most delicious reward that's well worth the wait. You boil the artichokes before stuffing them, and then bake them in the oven. When buying whole fresh artichokes, choose ones that are large and feel heavy; lighter ones are older. Make sure the leaves are intact and tightly closed, and they should be light green or purple and green. If you're not going to cook them immediately, you can store whole artichokes in the refrigerator for up to three days. Remove any shriveled leaves each day and trim the stem.

Categories Appetizers,Dinner

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 medium Uncooked artichoke(s) stems and sharp leaf tips trimmed
1 medium Lemon(s) sliced
1 medium Uncooked onion(s) minced
4 medium clove(s) Garlic clove(s) minced
1 tsp Olive oil
6 Tbsp Fresh lemon juice about 2 lemons
1 cup(s) Dried plain breadcrumbs
0.25 cup(s) Fresh thyme minced
0.25 cup(s) Chives fresh, minced, or 1/2 cup total of any fresh minced herbs
2 cup(s) Fat free chicken broth
0.125 tsp Table salt or to taste
0.125 tsp Black pepper or to taste

Steps:

Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke.
Preheat oven to 375ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves.
Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly. Yields 1 stuffed artichoke per serving.

Nutrition Facts : Calories 81 kcal

Tips:

To save time, use pre-cooked manicotti shells.
If you don't have artichoke hearts, you can substitute chopped spinach or mushrooms.
To make the dish creamier, add 1/2 cup of ricotta cheese to the filling.
For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
Serve the manicotti with a side of marinara sauce, Alfredo sauce, or your favorite pasta sauce.

Conclusion:

Artichokes stuffed manicotti is a delicious and easy-to-make dish that is perfect for any occasion. This recipe is a great way to use up leftover artichokes, and it is also a healthy and satisfying meal. With its creamy filling, cheesy topping, and flavorful sauce, this dish is sure to please everyone at the table.