Spinach Artichoke Manicotti with Bechamel Sauce
Creamy spinach artichoke manicotti stuffed with ricotta and mozzarella, then baked in rich bechamel sauce until bubbly and golden. Easy vegetarian comfort food dinner.
Servings 6
Calories 513kcal
Ingredients
For Spinach Artichoke Filling
- 8 oz spinach cooked and drained well
- 8 oz ricotta cheese
- 1 cup mozzarella cheese divided
- 1 can artichoke hearts chopped and drained
- 1 can hearts of palm chopped and drained
- 1/2 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
For Manicotti
- 14 manicotti shells
For Bechamel Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups warm milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon white pepper
- 1 teaspoon salt
Instructions
Prepare Filling
- In a bowl, mix spinach, ricotta, 1/2 cup mozzarella, artichoke hearts, hearts of palm, Italian seasoning, paprika, salt, and pepper.
- Transfer filling to piping bag or zip-top bag.
Cook Pasta
- Bring salted water to boil and add a little oil.
- Cook manicotti shells 2 minutes less than package directions.
- Drain carefully and place on sheet pan to cool.
Make Bechamel Sauce
- Melt butter in saucepan over medium-low heat.
- Whisk in flour and cook 1 minute.
- Slowly whisk in warm milk until smooth.
- Continue whisking until thickened and creamy.
- Stir in nutmeg, white pepper, and salt.
Assemble
- Preheat oven to 400°F.
- Spread 1/3 of sauce on bottom of baking dish.
- Fill cooled manicotti shells with spinach mixture.
- Arrange in dish.
- Spoon remaining bechamel over top.
- Sprinkle remaining mozzarella cheese on top.
- Cover and bake 25 minutes.
- Uncover last 5 minutes if desired for browning.
- Let rest 5 minutes before serving.
Notes
- Drain spinach very well so the filling is not watery.
- You can substitute chopped mushrooms for hearts of palm.
- Can be assembled 1 day ahead and refrigerated before baking.
- Freeze unbaked casserole up to 2 months.
Nutrition
Calories: 513kcal | Carbohydrates: 41g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 1021mg | Potassium: 477mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5095IU | Vitamin C: 24.5mg | Calcium: 421mg | Iron: 2.6mg
