This Basil & Artichoke Baked Manicotti combines tender pasta tubes with a herbaceous ricotta filling brightened by fresh basil, artichoke hearts, and lemon zest, then baked in a velvety alfredo cheese sauce for an elegant, restaurant-quality Italian entrée.
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Transfer artichokes to the bowl of a food processor, pulse until finely chopped, about 12 times. Transfer half the artichokes to a bowl with alfredo sauce, and stir to combine. Spoon ½ cup sauce into the bottom of a Suvie pan.
Add 8 oz ricotta cheese, ¼ cup basil, 1 scallion, 1 large egg, ½ tsp fresh lemon zest, ¼ tsp salt, and ½ tsp ground black pepper to the food processor with the remaining artichokes. Pulse 10-12 times until finely blended.
Fill a ziplock bag or pastry bag with the ricotta mixture. If using a ziplock bag, cut off one bottom corner to make a hole about ½-inch wide. If using a pastry bag, fit the bag with a ½" tip. Fill each manicotti tube with the ricotta mixture and place in the Suvie pan.
Pour remaining alfredo sauce over the manicotti tubes and place in the bottom zone of Suvie. Input settings and cook now.
After the cook, remove pan from Suvie. Set aside to cool for 5 minutes and then serve with extra basil on top.
Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F covered with foil until warmed through (about 15 minutes). Freezes well for up to 3 months before or after baking.
Yes. Assemble the dish, cover tightly with plastic wrap or foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
Use an equal amount of mascarpone (creamier result) or a 1:1 blend of cottage cheese and cream cheese (strain cottage cheese first to remove excess liquid).
Let cooked pasta cool slightly before filling. Use a small spoon or piping bag, and work gently. If tubes crack, use smaller pieces to patch with alfredo sauce.
Yes. Freeze assembled, unbaked manicotti covered tightly for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10–15 minutes to bake time.
Substitute 1 tablespoon dried basil or use fresh parsley plus ½ teaspoon dried Italian seasoning for a similar herbaceous note.
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