Spinach and artichoke manicotti: the grown-up version of spinach and artichoke dip

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Can you eat artichoke dip as a main meal? Yes you can when you combine it with pasta in this deceptively simple spinach and artichoke manicotti! This dish is full of strong flavors, but doesn’t overwhelm you the way too much artichoke dip might, thanks to the marinara sauce and pasta shells, but it’s sure to satisfy the craving for some creamy artichoke dip.
Try bringing this to a cookout, or casual friend gathering, instead of the traditional artichoke dip. It is a lot more impressive and filling than the typical munchies!
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Cooktop Cove
Spinach and Artichoke Manicotti
6
10 minutes
45 minutes
55 minutes
1 15-oz container ricotta cheese, drained
1 cup shredded mozzarella cheese, separated
¾ cup grated parmesan cheese, separated
½ lb fresh spinach, cooked and drained
1 cup artichoke hearts, chopped
1 egg
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
1.2 teaspoon black pepper
½ teaspoon red pepper flakes
1 8-oz package manicotti shells
1 26-oz jar tomato sauce
1/2 cup water
Preheat the oven to 350F.
Add the cheeses, reserving half of the parmesan and mozzarella, the spinach, artichoke hearts, lemon, egg, and the spices to a large mixing bowl and stir well to combine.
Spread out a thin, even layer of the tomato sauce along the bottom of a 9x13-inch baking dish. Stuff the manicotti shells with the cheese mixture by scooping it into a plastic bag, cutting off the corner, and piping the mixture into the shell, and then lay them out across the baking dish. Top with the remaining tomato sauce and water, and then sprinkle with the remaining cheese.
Bake for 45 minutes, or until the pasta is al-dente. Allow to cool 5-10 minutes before serving.
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