Easy Manicotti Florentine Recipe - Allrecipes.com
Easy Manicotti Florentine Recipe
  • READY IN hrs

Easy Manicotti Florentine

Recipe by  

"This recipe is very quick and easy to prepare. There is no need to pre-cook the noodles. I usually double the recipe and make an extra tray to freeze for an even quicker meal another day."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 45 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl combine spinach, cottage and ricotta cheese. Add salt and pepper to taste. Blend well.
  3. Combine one cup of the spaghetti sauce and the quarter cup of water together. Spread evenly into a 13x9 inch baking dish.
  4. Using a teaspoon, stuff each shell with equal amounts of the cheese mixture. Place stuffed manicotti into baking dish. Pour remaining cup of spaghetti sauce over the top of pasta. Cover with aluminum foil.
  5. Bake in preheated oven for 50 minutes. Uncover and sprinkle with mozzarella cheese. Bake for an additional 10 minutes, or until cheese is melted and bubbly. Let stand 10 to 15 minutes before serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2003

I doubled the recipe, added 2c. hamburger, 1Tbsp Italian seasonings, 1Tbsp minced garlic, and 1/2c. parmesan cheese. Then I used 2 jars of my favorite spaghetti sauce instead of tomato sauce. This perfectly made 4 pans of 7 shells each which I froze and baked at a later date.

Most Helpful Critical Review
Jul 13, 2003

i liked the fact you didnt have to boil the noodles first, i have an easy lagana recipe that i make because i hate working with wet noodles. however, made according to the directions this did come out very dry and bland. i will try it again but i will do it more like my lasagna recipe and add parmesan cheese, mozzarella cheese and an egg to the "cheese" mixture. it also needs more water in the bottom of the pan i will put in 1 cup. and yes use your favorite spag. sauce, this recipe doesnt call for that much along the lines of itailian seasonings and the spag. sauce will help.


86 Ratings

Jul 13, 2003

I liked the taste. Not having to boil the manicotti shells was definitely a time-saver. In the list of ingredients the recipe calls for tomato sauce. In the recipe directions, however, it asks for spaghetti sauce. I used tomato sauce but I think that was an error: it should have been spaghetti sauce - the dish would have tasted even better.

Dec 26, 2003

The reviews are right. This is a good recipe with help. I added garlic, eggs, mozzarella, and parmesan to the filling mixture and do use spaghetti sauce rather than tomato sauce. I also solved the problem of filling the shells by putting the filling mixture in a plastic zip-lock bag, cutting off the corner and squeezing the mixture into the shells. This worked like a dream! The shells were filled in no time. For you seasoned chefs, a pastry bag or cookie press would also work well. Once perfected, I will post my version.

Oct 25, 2008

The filling isn't enough for the whole 8 oz package of shells. I ended up doubling the filling, which was better anyway because what else would I do with the leftover half package of spinach ;-) I also used spaghetti sauce (Hunt's in a can) and used a ziploc baggie to fill the shells. Just put filling in the baggie, snip off tip and squeeze it into shells. Start to finish, this takes about 10 min prep time, maximum.

Jul 08, 2006

This recipe was fantastic. I served them at a dinner party and my guests loved them. Filling the Manicotti prior to cooking is brilliant and works to perfection when covered with foil.

Jan 29, 2008

These were fabulous! I made them last night and refrigerated them until today. I placed them on the counter (still foil covered) for about 4 hours today before baking. They taste great (noodles are a little more "done" than I'd prefer, probably from sitting prepared in sauce all night...still GREAT, I just prefer mine a little more al dente). I added 1 egg, Italian seasoning, garlic salt, a small handful of grated Italian cheese, parmesan, and crushed red pepper to the cheese/spinach mixture. I took the advice of others and piped into the manicotti using a ziploc w/the corner cut off. I also used an entire "big" jar of spaghetti sauce. Quick, easy, yummy...thanks for a great recipe!

Nov 14, 2003

Great recipe with a few modifications. I used canned spaghetti sauce instead of tomato sauce and added garlic salt, seasoning salt and parmesan to the cheese mixture. I had enough for 3 casseroles because it's only my husband and I. After baking for 45 min. I froze 2 dishes for later.


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  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 890 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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