Manicotti Florentine

These Manicotti Florentine offer a comforting twist on classic Italian pasta, combining tender noodles with a luscious filling of ricotta, mozzarella, and fresh spinach. The "Florentine" style highlights the vibrant greens, which pair beautifully with the creamy cheese mixture and robust marinara sauce. Baked until golden and bubbly, each tube delivers a perfect balance of savory herbs, rich dairy, and tomato acidity. This dish is ideal for family dinners, potlucks, or meal-prepping, as it holds up well for leftovers. The recipe is straightforward, requiring minimal active time, making it a reliable choice for busy weeknights while still feeling like a special homemade treat.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 533.9

Dietary: Gluten-free, Vegetarian

Description

These Manicotti Florentine offer a comforting twist on classic Italian pasta, combining tender noodles with a luscious filling of ricotta, mozzarella, and fresh spinach. The "Florentine" style highlights the vibrant greens, which pair beautifully with the creamy cheese mixture and robust marinara sauce. Baked until golden and bubbly, each tube delivers a perfect balance of savory herbs, rich dairy, and tomato acidity. This dish is ideal for family dinners, potlucks, or meal-prepping, as it holds up well for leftovers. The recipe is straightforward, requiring minimal active time, making it a reliable choice for busy weeknights while still feeling like a special homemade treat.

Ingredients

12 Manicotti Shells
2 tablespoons Olive oil
2 cups Sorrento Ricotta Cheese
2 cups Sorrento Mozzarella,shredded
3/4 cups Sor. Mozzarella, reserved
1/2 cups Sorrento Grated Parmesan
1/4 cups Sor. Grated Parmesan,reserve

Directions

1
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C).
2
Cook manicotti shells according to package directions until al dente.
3
Drain the cooked shells and immediately transfer them to a bowl of cold water to stop the cooking process.
4
Add 2 tablespoons of olive oil to the water with the shells to prevent them from sticking together.
5
Thaw frozen chopped spinach and squeeze out all excess water thoroughly.
6
In a medium bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, 1/2 cup of grated Parmesan, thawed spinach, beaten egg, fresh basil, fresh parsley, salt, and pepper. Mix well.
7
Pour 2 cups of marinara sauce into the bottom of a 9x13 inch baking dish.
8
Remove shells from water, pat dry with paper towels, and fill each tube generously with the cheese and spinach mixture.
9
Lay the filled manicotti tubes side-by-side in the baking dish over the sauce.
10
Pour the remaining marinara sauce over the top of the manicotti.
11
Sprinkle the reserved 3/4 cup mozzarella and 1/4 cup Parmesan cheese over the sauce.
12
Bake uncovered for 15-20 minutes, or until the sauce is bubbly and the cheese is lightly golden.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 533.9kcal

% Daily Value *
Total Fat 41.8g65%
Saturated Fat 23.1g116%
Cholesterol 126.3mg43%
Sodium 856.8mg36%
Total Carbohydrate 6.8g3%
Dietary Fiber 0.3g2%
Sugars 4.4g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe included an egg and salt, which were omitted in the user's variation; you can add 1 beaten egg to the cheese mixture to help bind the filling if desired.

If the filling seems too loose, increase the amount of ricotta or mozzarella slightly to ensure the shells stay full.

Fresh basil and parsley add a bright herbal note; do not skip them if you have them on hand.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Keywords: italian, manicotti, florentine, spinach, ricotta, mozzarella, parmesan, marinara, baked, pasta, vegetarian, cheese, dinner, comfort food, oven-baked, herbs, basil, garlic, tomato sauce, easy

Read it online: https://www.chefs-mate.com/recipe/manicotti-florentine/