The rich and decadent manicotti meal is filled with fresh flavor. Sweet artichoke hearts, herbaceous basil, and zippy lemon zest come together in a classic ricotta filling. A velvety alfredo cheese sauce is the perfect match for the manicotti. You can easily double this recipe and split the ingredients between two Suvie pans to serve more people.
Basil & Artichoke Baked Manicotti
Ingredients
- 1 (15 oz) can artichoke hearts, drained and rinsed
- 8 oz ricotta cheese
- ¼ cup chopped basil, plus extra for garnish
- 1 scallion, roughly chopped
- 1 large egg
- ½ tsp fresh lemon zest
- 1 ½ cups alfredo sauce
- 6 oz manicotti, about 10 tubes
Directions
1) Transfer artichokes to the bowl of a food processor, pulse until finely chopped, about 12 times. Transfer half the artichokes to a bowl with alfredo sauce, and stir to combine. Spoon ½ cup sauce into the bottom of a Suvie pan.
2) Add 8 oz ricotta cheese, ¼ cup basil, 1 scallion, 1 large egg, ½ tsp fresh lemon zest, ¼ tsp salt, and ½ tsp ground black pepper to the food processor with the remaining artichokes. Pulse 10-12 times until finely blended.
3) Fill a ziplock bag or pastry bag with the ricotta mixture. If using a ziplock bag, cut off one bottom corner to make a hole about ½-inch wide. If using a pastry bag, fit the bag with a ½” tip. Fill each manicotti tube with the ricotta mixture and place in the Suvie pan.
4) Pour remaining alfredo sauce over the manicotti tubes and place in the bottom zone of Suvie. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
5) After the cook, remove pan from Suvie. Set aside to cool for 5 minutes and then serve with extra basil on top.
Nutrition
Nutritional Information per serving (3 servings per recipe): Calories 540, Total Fat 28g, Total Carbohydrates 49g, Total Sodium 2000mg, Total Protein 20g.
