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I just made a ww manicotti recipe that uses pureed artichoke hearts to strether the ricotta- very low fat and AMAZING! the texture is perfect and it has just a hint of artichoke. If anyone wants to recipe I can post it tomorrow, but it's basically 2/3 artichoke and 1/3 ricotta for the filling.

OK, I'll post the original so that i can give you the nutrition info, but obviously those of you not of diets can make substitutions. i swear, it is SO good though!

• 12 manicotti shells


• 2 (14.5oz artichoke0 hearts, drained


• 1/2 c part skim ricotta


• 1/3 c parmasean cheese


• 1/4 c. shopped scallion greens


• 1/4 t. salt


• 1/4 t pepper


• 2 c. marinara sauce


• 1/2 c. part skim mozzarella

1. cook manicotti according to package directions. rinse with cold water.


2. preheat overn to 350. spray pan with cooking spray.


3. combine artichokes, ricotta, parmasean, scallions, salt and pepper in foor procesor, pulse until fairly smooth. using small spoon, fillseach manicotti tube with 3 T filling.


4. spread 1c sauce in bottom of baking pan. add manicotti and cover with remaining sauce. sprinkle with mozzarella. cover with foil.


5. bake, covered, 30 minutes. remove foil and continue baking until cheese bubbles, about 10 minutes.

Per Serving (2 manicotti): 228 cal, 5 g. fat, 3 g. saturated fat, 6 g. fiber, 13 g. protein. 4 WW points.