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Manicotti stuffed with Artichoke Creamed Spinach & Sun Dried Tomato Basil Cream Sauce

posted Jun 2, 2011, 7:07 PM by Heather Champagne   [ updated Jul 10, 2011, 8:41 AM ]

 Qty  Measure  Description
 Aah! Pesto Artichoke Flavor
 Aah! Pesto Sun Dried Tomato Basil Flavor
1 box
 Manicotti Pasta (10 shells approximately)
 Chopped Frozen or Fresh Baby Leaf Spinach-cook until it wilts
 Marscapone or Ricotta Cheese
1 large egg-beaten
 Whipping Cream
1 cup  Grated Parmesan Cheese
     Salt & Pepper to taste

Cook Manicotti pasta to al dente, drain dry and set aside. In a separate mixing bowl, wring in a kitchen towel frozen or cooked spinach & add 3 oz of Artichoke pesto. Should give creamy consistency. In another mixing bowl, mix Ricotta or Marscapone Cheese with 4 oz of Parmesan Cheese, egg and season with salt & pepper.

In a glass roasting pan: grease with Olive oil or Butter
Stuff Manicotti shells with Artichoke Creamed Spinach and cheese mixture.
Cover and bake in 350 degree oven for 30-40 minutes.

In a small sauce pan, heat whipping cream and add-3-4 oz Sun Dried Tomato Basil Pesto. The consistency you want will be thick enough to coat the spoon. Pour cream sauce over Manicotti and top with Parmesan cheese.


Serves 4