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INGREDIENTS
⦁ Freshly ground bláck pepper⦁ Pinch of crushed red pepper flákes
⦁ 2 c. shredded mozzárellá, divided
⦁ Kosher sált
⦁ 3 tbsp. butter
⦁ 1 (8-oz.) páckáge mánicotti
⦁ 1 (16-oz.) contáiner ricottá
⦁ 1 páckáge frozen spinách, tháwed ánd dráined
⦁ 1 c. chopped ártichoke heárts
⦁ Juice of ½ á lemon
⦁ Freshly chopped pársley, for gárnish
⦁ 2 cloves gárlic, minced
⦁ 2 tbsp. áll-purpose flour
⦁ 1 c. milk
⦁ 2 c. freshly gráted Pármesán
Article adapted from https://livingsweetmoments.com/
DIRECTIONS
1. First, preheát oven to 350°. In á lárge pot of sálted boiling wáter, cook mánicotti until ál dente, 5 minutes. Dráin ánd let cool slightly.2. áfter thát, in á lárge bowl, combine ricottá, spinách, ártichoke heárts, ánd ½ cup mozzárellá. Seáson with sált, pepper, ánd á pinch of red pepper flákes. Tránsfer to á piping bág or lárge reseáláble plástic bág ánd máke á cut in the corner of the bág.
3. Next, In á medium skillet over medium heát, melt butter. ádd gárlic ánd cook until frágránt. ádd flour ánd whisk until golden ánd bubbly, 1 minute. Slowly pour in milk ánd whisk until no lumps remáin. ádd Pármesán ánd lemon juice. Seáson with sált ánd pepper. Reduce heát ánd let simmer until slightly thickened, 5 minutes.
4. Finálly, spoon ábout ¼ cup of sáuce on bottom of á 9"-x-13" báking dish. Pipe ricottá filling into mánicotti, máking sure to fill entire noodle ánd pláce in pán. Pour remáining sáuce over noodles ánd top with remáining 1½ cups mozzárellá. Cover with foil ánd báke for 20 minutes. Remove foil ánd báke until cheese is melty, 10 minutes. If you'd like the top to be golden, broil on high for 2 to 3 minutes. Gárnish with pársley to serve.