Artichoke-Stuffed Manicotti

Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 teaspoons olive oil
3/4 cup thawed frozen artichoke
1 large heart
1 cup mushrooms -- sliced
2 tablespoons parsley -- flat-leaf, chopped
2 teaspoons fresh thyme -- chopped
1/4 teaspoon salt
1/2 cup chicken broth
1/2 cup ricotta cheese -- part-skim
2 teaspoons parmasan cheese -- grated
1/2 cup tomato sauce
3 ounces manicotti shells -- cooked and drained -- (about 6 shells)
1 1/2 ounces mozzzarella cheese -- shredded
 

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