Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.44 Kcal (2070 kJ) | ||
| Calories from fat | 190.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.17g | 33% | |
|---|---|---|---|
| Cholesterol | 47.84mg | 16% | |
| Sodium | 185.14mg | 8% | |
| Potassium | 98.03mg | 2% | |
| Total Carbs | 61.01g | 20% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 17.71g | 35% | |
| Vitamin C | 1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 249mg | 25% | |
| Amount Per 100 g | |||
| Calories | 327.43 Kcal (1371 kJ) | ||
| Calories from fat | 126.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 33% | |
|---|---|---|---|
| Cholesterol | 31.68mg | 16% | |
| Sodium | 122.6mg | 8% | |
| Potassium | 64.92mg | 2% | |
| Total Carbs | 40.41g | 20% | |
| Sugars | 2.26g | 14% | |
| Dietary Fiber | 2.3g | 14% | |
| Protein | 11.73g | 35% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 1.7mg | 14% | |
| Calcium | 164.9mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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