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ABC7 Cooking Segment 12/2/21 “Merry Christmas Manicotti”


Stuffed Artichoke

Artichokes are packed with antioxidants and is a good source of folate, dietary fiber, and vitamins C and K

Serves 2


2 Medium Artichokes, Remove all loose and imperfect triangular scales and trim off stem

3 Cups Seasoned Breadcrumbs

2 Eggs

2 Oz. Fresh Oregano

2 Oz. Fresh Chopped Flat Leaf Parsley

2 Oz. Grated Parmigiano Reggiano

2 Oz. Shredded Mozzarella

1 Cup Vegetable Stock

Extra Virgin First Cold Press Organic Olive Oil


Work open triangular scales on outside of artichoke to create a cavity at the center

In a mixing bowl combine Breadcrumbs, Eggs, Oregano, Parsley, Cheese and Stock

Mix well until it resembles a dough like substance

Stuff breading into artichoke until 1/2 full

Place some Mozzarella and more breading over that

Place in a baking pan, Cover with Vegetable stock and drizzle Olive Oil

Cover and bake for 45 minutes

Plate Artichoke and spoon Stock over it

Garnish with Parsley



Manicotti or Italian for “Sleeves", is an Italian form of pasta. Manicotti are very large pasta tubes that are stuffed Ricotta and other Cheeses and baked.

4 Oz. Del Pastaio Ricotta or similar (firm textured)

4 Oz. SopraFina Ricotta or Similar (fine textured)

2 Oz. Italian Flat Leaf Parsley Chopped

2 Medium Eggs

2 Oz. Shredded Mozzarella

2 Oz. Grated Parmigiano Reggiano

Pinch of Black Ground Pepper

8 Oz. Fresh Pasta Sheet, cut into two rectangular shapes

8 Oz. Sugo (red marinara sauce)


In a large mixing bowl combine Ricotta, Parsley, Eggs, Mozzarella, Pepper and Parmigiano

Mix well and set aside

Cut out your pasta into rectangular shapes

Place some of your mix at the center of pasta and roll tightly

Place some sauce onto a baking pan and put your Manicotti in it

Add some sauce, more mozzarella and grated cheese atop

Bake for 12 minutes at 350 or until cheese is browned and sauce is bubbling

Plate and Garnish with Parsley


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