Enjoy a delicious vegetarian comfort dinner under an hour with this cheesy Spinach Artichoke Manicotti baked in a rich Bechamel sauce
Preheat oven to 400 degrees Fahrenheit
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
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
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.
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!