ARTICHOKE MANICOTTI IN PESTO CREAM

Cooking spray

1 pound manicotti shells

1 14-ounce can artichoke hearts (not marinated), drained

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1 teaspoon dried oregano

Pesto cream:

2 tablespoons pine nuts

2 cups packed fresh basil leaves

1 cup heavy cream

2 tablespoons olive oil

2 tablespoons freshly grated Parmesan cheese, plus more as desired

2 cloves garlic, chopped

Preheat the oven to 375 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

Cook the manicotti shells according to the package directions, then drain.

Meanwhile, in a food processor, combine the artichoke hearts, ricotta, mozzarella and oregano, and process until smooth. Spoon the mixture into the manicotti shells and place the shells side by side in the prepared pan. Set aside.

Place the pine nuts in a small dry skillet over medium heat and toast them until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the nuts to a food processor, add the basil, heavy cream, oil, Parmesan and garlic, and process until smooth. Pour over the stuffed manicotti in the pan.

Serves 4 to 6.