Artichoke Manicotti In Pesto Cream Recipes

CHEESY PESTO MANICOTTI

Steps:

• In a food processor add: fresh basil leaves, pine nuts, 3 garlic cloves, 1/4 cup parmesan cheese, kosher salt, and fresh ground black pepper. Pulse until ingredients are chopped.
• With the food processor on low blend, slowly pour the olive oil through the pour spout into the chopped ingredients, until fully combined. Taste and adjust seasoning if necessary. (See note #4)
• Preheat oven to 375 degrees F.
• Cook manicotti pasta al dente according to package instruction. Do not overcook or they will fall apart when stuffing. Drain and set aside (you can add a touch of olive oil if they begin to stick to each other)
• In a large bowl add: 12oz ricotta cheese, 1 cup shredded mozzarella, 1 cup grated parmesan, 1 large egg, 3/4 cup of freshly made pesto, and 1 tsp crushed red pepper flakes. Using a silicone spatula, mix all the ingredients until they are fully combined.
• In a baking dish, add 3/4 of the red sauce to the bottom of the dish and spread it out evenly, set aside. (See note #5)
• Using a gallon zip lock bag, spoon in the cheesy pesto mixture into the bag and push it all to one corner. Cut a hole in the bottom corner of the bag that will fit the inside circle of the manicotti. Grab an al dente cooked manicotti, insert the tip of the bag inside, squeeze until the manicotti is filled, then place the manicotti in the red sauce inside the baking dish. Repeat until all manicotti are filled.
• Once all the manicotti are filled, drizzle with the remaining 1/4 of the red sauce, the remaining 1/4 cup of the pesto. Top with 1/4 cup mozzarella cheese and 3 tbsp of parmesan cheese.
• Bake for 30 minutes until the cheese is melted and bubbly. If you want the cheese more browned, broil for a few seconds keeping an eye not to burn it. Carefully remove from the oven, top with fresh basil, and serve.

SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY

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!

ARTICHOKE MANICOTTI IN PESTO CREAM

Steps:

• Preheat the oven to 375 degrees. Coat a 9x13 inch baking dish with cooking apray.
• Cook the manicotti shells according to the package directions, then drain.
• Meanwhile, in a food processor, combine the artichoke hearts, ricotta, mozzarella, and oregano and process until smooth. Spoon the mixture into the manicotti shells and place the shells side by side in the prepared pan. Set aside.
• Place the pine nuts in a small dry skillet and toast them until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the nuts to a food processor, add the basil, heavy cream, oil, parmesan, and garlic, and process until smooth. Pour over the stuffed manicotti in the pan.
• Bake the manicotti until the sauce is bubbly and the top is golden brown, about 25 minutes. Top with extra parmesan before serving if desired.

PESTO-CHICKEN MANICOTTI

Steps:

• Heat oven to 375°F. In medium bowl, mix pasta sauce, water and garlic powder. In ungreased 13x9-inch (3-quart) glass baking dish, spread about one-third (1 cup) of the pasta sauce mixture.
• In medium bowl, sprinkle chicken tenders with Italian seasoning. Stuff chicken into uncooked manicotti shells. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce mixture evenly over shells, covering completely.
• Cover with foil. Bake 45 to 50 minutes or until shells are tender. Sprinkle with cheese. Bake uncovered 2 to 4 minutes longer or until cheese is melted. Sprinkle with tomato. Serve with pesto.

ARTICHOKE PESTO

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
• Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
• Then, with the machine running, drizzle in the extra-virgin olive oil.
• Mix in parmesan and serve with crostini.

CREAMY PESTO MANICOTTI

Steps:

• Combine 1/4 cup of the Mozzarella cheese and the next 8 ingredients (Mozzarella - garlic) in a food processor, and process until creamy.
• Prepare Manicotti according to package directions. While pasta is cooking, wash and squeeze all the water out of the spinach. When pasta is cooked, drain and set aside. Preheat oven to 350°.
• Spoon the cheese mixture into the manicotti shells and lay in a 9x13 pan or a pan large enough to hold all of the stuffed manicotti.
• Cover with tomato sauce and sprinkle with the grated Parmesan cheese. Cover and bake 20 minutes.
• *use shells or the long Manicotti strips.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.