★★★★★ | Spinach-Artichoke Manicotti

★★★★★ | Spinach-Artichoke Manicotti
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Serves 6Make this Spinach-Artichoke Manicotti from Delish.com for the coziest Sunday dinner. | #let'scooking

Prep time: 00:55
Cook time: 00:10
Total time: 01:05

Yield: 6 servings
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
## CLICK TO SEE FULL RECIPES ##

Instructions:

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.

Calories per serving: CALORIES HERE

Fat per serving: FAT HERE