Preparation:
1. To prepare filling, in large nonstick skillet, heat olive oil; add onion. Saute' 2-3 minutes, until tender. Add artichoke hearts, mushrooms, 1 T of the parsley, the thyme and salt; saute' 2 minutes.
2. Preheat oven to 350 F. Add chicken broth to skillet; cook, stirring frequently, 6-7 minutes, until liquid evaporates. Remove skillet from heat; stir in ricotta and Parmesan cheese.
3. Spread sauce in bottom of an 8" square baking pan. Spoon artichoke
filling evenly into the manicotti shells; place over sauce in pan. Cover
with foil; bake 20 minutes. Remove foil. Sprinkle mozzarella cheese and the remaining parsley over top of manicotti; bake 10-12 minutes, or until cheese melts and filling is |
