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Enjoy a delicious vegetarian comfort dinner in under an hour with this cheesy Spinach Artichoke Manicotti baked in a rich Bechamel sauce
Spinach Artichoke Manicotti With Bechamel Sauce
Don’t you have those nights when you’re craving comfort food? Especially when it starts raining and there’s nothing else to do but stay at home and watch a nice family movie.
This delicious Spinach Artichoke Manicotti is super easy to make, adaptable to your tastes, and a recipe you will want to add to your weekly dinner rotation.
I love the fact that it’s easy enough to make any weeknight but fancy enough for entertaining. Serve with a side of green salad and you’re all set.
The sauce on top is a creamy Béchamel that compliments the delicate flavor of the filling. A tomato sauce would overpower it, so keep that in mind when making your recipe.
The filling for this Spinach Artichoke Manicotti has some hearts of palm pieces of well. Something new and unexpected you would never think to add to your recipe but it adds an interesting dimension.
If you have any veggies that are about to go bad in the fridge, you can always add them in there. Just make sure they are not too watery.
Here’s a tip: to fill your manicotti use a pastry bag or cut the corner of zip top bag to make it the process much easier and less messy.
Also, wait until the Manicotti cool down after cooking before filling them. You’ll be less likely to burn your fingers and break up the pasta.
I hope you can try this comforting Spinach Artichoke Manicotti With Bechamel at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Spinach Artichoke Manicotti
Ingredients
For Spinach Artichoke Filling
- 8 oz Spinach cooked and drained
- 8 oz Ricotta Cheese
- 1 cup Mozarella Cheese
- 1 can Reese Artichoke Hearts chopped
- 1 can Reese Hearts of Palm chopped
- 1/2 teaspoon Italian Seasoning
- 1 teaspoon Paprika
- Salt + Pepper
For Manicotti
- 14 Manicotti Pasta
For Bechamel Sauce
- 3 tablespoons Butter
- 3 tablespoons Flour
- 2 cups Milk
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon White Pepper
- 1 teaspoon Salt
- 1 cup Mozarella Cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit
For Spinach Artichoke Filling
- Place ingredients in a bowl. Mix with a spoon until combined. Check for seasoning and add more if needed
- Place filling in a pastry bag or a zip top baggie
For Manicotti
- Boil salted water and add a teaspoon or 2 of oil
- Cook Manicotti for 2 minutes less than what the box recommends
- Remove carefully from water and place the manicotti to cool in a sheet pan
For Bechamel
- In a saucepan, melt the butter over medium-low heat
- When the butter is melted, add the flour and whisk until incorporated and the flour is cooked (about 45 seconds to 1 minute)
- Add the warm milk and whisk vigorously to avoid lumps. Keep whisking until the sauce starts getting thick and creamy. Add the salt, pepper, and nutmeg.
Assembly
- Spoon 1/3 of the sauce on the bottom of a rectangular baking pan
- Pipe each cooled manicotti with the filling until the spinach reaches the other side. Place on the baking pan. Repeat with the rest of the pasta
- Spoon the Bechamel on top of the manicotti
- Top with the rest of the mozzarella
- Cover and bake for 25 minutes
- Remove from oven and serve
- Enjoy!
Nutrition
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What a genius way to use hearts of palm! I will definitely be adding this to the weeks meal plan!
Thank you Laurel! Glad you liked the recipe