Basil & Artichoke Baked Manicotti

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.