Spinach-Artichoke Manicotti

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

1 (8-oz.) package manicotti

1 (16-oz.) container ricotta

1 package frozen spinach, thawed and drained

1 c. chopped artichoke hearts

2 c. shredded mozzarella, divided

Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

3 tbsp. butter

2 cloves garlic, minced

2 tbsp. all-purpose flour

2 c. milk

1/2 c. freshly grated Parmesan

Juice of ½ a lemon

Freshly chopped parsley, for garnish

Directions

Preheat oven to 350°. In a large pot of salted boiling water, cook manicotti until al dente, 5 minutes. Drain and let cool slightly.

In a large bowl, combine ricotta, spinach, artichoke hearts, and ½ cup mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Transfer to a piping bag or large resealable plastic bag and make a cut in the corner of the bag.

In a medium skillet over medium heat, melt butter. Add garlic and cook until fragrant. Add flour and whisk until golden and bubbly, 1 minute. Slowly pour in milk and whisk until no lumps remain. Add Parmesan and lemon juice. Season with salt and pepper. Reduce heat and let simmer until slightly thickened, 5 minutes.

Spoon about ¼ cup of sauce on bottom of a 9"-x-13" baking dish. Pipe ricotta filling into manicotti, making sure to fill entire noodle and place in pan. Pour remaining sauce over noodles and top with remaining 1½ cups mozzarella. Cover with foil and bake for 20 minutes. Remove foil and bake until cheese is melty, 10 minutes. If you'd like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley to serve.