Stuffed Manicotti made better with pesto and artichokes are simple to make any night of the week! A great make ahead dinner or perfect for Sunday family dinner!
Keyword: manicotti, stuffed manicotti
18 ounce package manicotti
1cupchopped artichoke heartsfrozen and thawed
1large egglightly beaten
2 1/2cupsVodka Sauce
Preheat oven to 375˚F.
Bring a large pot of salted water to a boil and cook the manicotti to al dente, approximately 7-8 minutes. Drain and arrange on a baking sheet in a single layer so they do not stick together.
In a large bowl, mix together the ricotta, 1/2 cup mozzarella, artichokes, pesto, egg, Italian seasoning, nutmeg, salt and pepper.
In the bottom of a 9x13 inch baking dish, spread half the sauce in an even layer to cat the dish.
Transfer the cheese mixture to a piping bag or zip top bag with the corner cut off and pipe the cheese mixture into the manicotti to fill.
Arrange the manicotti in the bottom of the baking dish and cover with the remaining sauce.
Top with the remaining mozzarella, cover with foil and transfer to the oven.
Bake for 35 minutes. Uncover and bake for an additional 10 minutes until the cheese is bubbly and begins to brown.
Manicotti can be assembled up to 2 days in advance. Cover tightly with plastic wrap and store in the refrigerator until ready to bake.Leftovers can be stored in the refrigerator for up to 4 days covered tightly with plastic wrap or sealed in an airtight container.Vodka sauce can be replaced with your favorite pasta sauce or marinara.