Florentine manicotti, filled with ricotta, Parmesan and mozzarella cheeses, and covered with marinara sauce is a meatless, easy to make Italian dish.Florentine manicotti, filled with ricotta, Parmesan and mozzarella cheeses, and covered with marinara sauce is a meatless, easy to make Italian dish.

My husband and I love Italian food! One of the dishes we enjoy occasionally is this “meatless” recipe for Florentine Manicotti. Pasta shells filled with three cheeses (creamy ricotta, mozzarella and Parmesan), spinach, and covered in spaghetti sauce. Yum. I like to think of manicotti as the Italian version of Mexican enchiladas!

For anyone unfamiliar with manicotti, it is a large, tube shaped type of pasta that is typically filled with meat or cheese and is baked in spaghetti sauce. This particular recipe is meatless; it’s delicious, and is a fairly easy dish to prepare.

I use a recipe I found years ago on a box of pasta, and tweaked it a bit by adding cooked spinach and a couple additional spices to the cheesy filling, to give it a true “Florentine” touch!

Make The Filling For Florentine Manicotti

The first thing I do when I make this recipe is to cook a small box of frozen spinach, according to the package directions. Then I drain it very well, and let the spinach cool. When it has cooled off, I mix up the cheese filling, then add the spinach.

Preparing the filling for the florentine manicotti.

Here’s what manicotti pasta shells look like BEFORE they are cooked. They’re each about 5 inches long.

Manicotti pasta shells BEFORE cooking.The tubes of pasta are fragile, so be careful not to break them. Carefully add the pasta to a large pot of boiling, salted water and cook for 7 minutes.

The pasta shells are cooked for 7 minutes in boiling, salted water.When done, carefully remove the pasta shells to a colander and drain them well.

The florentine manicotti pasta shells are drained after cooking, before filling.Now put a layer of spaghetti sauce on the bottom of a baking pan.

Marinara sauce is spread on the bottom of casserole dish before adding stuffed manicotti.

Make The Florentine Manicotti

Gently fill each of the pasta tubes with the cheese and spinach filling. I hold the shell in my hand and fill one side with the cheese/spinach filling (using a spoon and sometimes a butter knife) clear to the middle.

Then I then switch to the other end of the shell and fill the other side. Try to get as much filling into the shell as possible without splitting it.

Stuffing the florentine manicotti shells before baking.Once the shells are filled, lay them on top of the spaghetti sauce.

Stuffed florentine manicotti are laid on top of sauce in baking dish.Now cover the manicotti with the rest of the spaghetti sauce. I like to cover the entire pasta shell with sauce, then sprinkle the top with Parmesan cheese (or grated mozzarella cheese).

The manicotti are covered with sauce and Parmesan cheese, to bake.

Bake The Manicotti

Cover the baking pan with aluminum foil. Bake at 350 degrees for 40 minutes, then remove the foil and bake an additional 15 minutes longer or until the florentine manicotti is hot, and the cheese filling is bubbly.

Let cool for a minute or two (easier to serve up) , then remove florentine manicotti to serving plates using a spatula. The only thing left to do is grab a fork, dig in, and enjoy this tasty dish!

Florentine manicotti are done baking and ready to eat!Hope you will give this recipe a try!  I may not have the most mouthwatering “professional” photos to share, but trust me. Florentine manicotti are delicious, and I really think you will enjoy them! Have a great day.

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Author's signatureRecipe adapted from: Box of American Beauty Manicotti Pasta Shells.

Florentine Manicotti
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 
Florentine manicotti, filled with ricotta, Parmesan and mozzarella cheeses, and covered with marinara sauce is a meatless, easy to make Italian dish.
Category: Entree
Cuisine: Italian
Keyword: florentine manicotti
Servings: 6 servings
Calories Per Serving: 332 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6-8 uncooked manicotti pasta shells
  • 15 ounces part-skim ricotta cheese (1 3/4 cups)
  • 2 cups (8 ounces) grated mozzarella cheese
  • 10 ounces frozen chopped spinach (cooked per package directions, and drained well)
  • 1/4 cup grated Parmesan cheese
  • 2 Tablespoons fresh parsley , chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground oregano
  • 3 cups (or one 28 ounce jar) prepared spaghetti sauce
  • Additional Parmesan or mozzarella cheese (for garnish, optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook frozen chopped spinach per package instructions. Remove from heat; drain WELL. Let spinach cool.
  3. In a medium sized mixing bowl, combine the ricotta cheese, grated mozzarella, Parmesan cheese, parsley, salt, pepper, garlic powder and ground oregano. Stir well until fully combined.
  4. Add spinach to the cheese mixture. Stir well, to combine.
  5. Cook manicotti shells according to package instructions (add to boiling water-7 minutes cook time is typical). When done, remove from heat, drain gently, and let dry.
  6. Fill each shell using a spoon until full of filling.
  7. Spread some of the spaghetti sauce over the bottom of 13x9 baking pan (enough to fully cover); put the filled pasta in a single layer on top of sauce.
  8. Spoon the rest of the spaghetti sauce over the top of the manicotti. Sprinkle with additional grated Parmesan cheese (or mozzarella), if desired. Cover pan with aluminum foil.
  9. Bake at 350 degrees for 40 minutes; remove foil, then cook an additional 15 minutes. Manicotti should be hot and cheese bubbly when done. Remove pan from oven. Let sit for a minute or two, then gently remove manicotti to individual serving plates using a spatula.
  10. Serve with a green salad and a slice of crusty french bread, and enjoy!
Nutrition Facts
Florentine Manicotti
Amount Per Serving (1 manicotti)
Calories 332 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 45mg15%
Sodium 1270mg55%
Potassium 736mg21%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 6g7%
Protein 24g48%
Vitamin A 6720IU134%
Vitamin C 13mg16%
Calcium 596mg60%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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Florentine Manicotti

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