READY IN 1¾ hrs

Easy Manicotti Florentine

Read Reviews (64)

"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." — Melissa

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl combine spinach, cottage and ricotta cheese. Add salt and pepper to taste. Blend well.
Combine one cup of the spaghetti sauce and the quarter cup of water together. Spread evenly into a 13x9 inch baking dish.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 45 mins

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.

—KIREKBERG

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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.

—JULI42298

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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.

—MIHAELA

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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.

—VBGRACE

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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.

—RuthieRu

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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.

—Weekend Chef

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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.

—MAIL8D

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Jul 13, 2003

I started out stuffing the pasta with a teaspoon and quickly switched to a butterknife..worked a heckuva lot better. This went together VERY quickly..I love not having to cook the pasta! I added a little oregano and garlic to the cheese mixture along with about 1/3 cup of grated parmesan cheese. I used LOTS of marinara sauce. My picky three year old LOVED it, my five year old begged for more and my husband thought I slaved!!!! 5 stars for that alone!

—MrsKatt

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Nutrition

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.

Nutritional Information

Easy Manicotti Florentine

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 340
** Calories from Fat: 93

% Daily Value *
** Total Fat 10.4g 16 %
** Saturated Fat 5.7g 29 %
** Cholesterol 32mg 11 %
** Sodium 890mg 36 %
** Potassium 592mg 17 %
** Total Carbohydrates 42g 14 %
** Dietary Fiber 3.7g 15 %
** Protein 21.7g 43 %
** Sugars 6g
** Vitamin A 80 %
** Vitamin C 14 %
** Calcium 33 %
** Iron 31 %
** Thiamin 11 %
** Niacin 60 %
** Vitamin B6 15 %
** Magnesium 24 %
** Folate 84 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.