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Florentine Manicotti

Florentine Manicotti recipe
photo by:kraft
Manicotti shells are stuffed with a creamy ricotta and spinach filling, then baked and topped with spaghetti sauce for a classic Italian meal.
time
prep:
45 min
total:
1 hr 25 min
servings
total:
12 servings
Magazine Acquisition
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posted:
11/25/2008
This was very good. it was a little hard to get the stuffing into the shells.
posted:
11/23/2008
I've made this recipe several times, my family absolutely loves it!! I use the low fat ricotta cheese & do not add the egg. I do like to add other spices (oregano, thyme, parsley) and it comes out to die for!!
posted:
11/17/2008
this recipe looks really good. i haven't tried it yet but i'm wondering for those who have tried it, can you taste the egg in it? i don't like the taste of egg but if i can't taste it then i'll be fine with it.
posted:
10/12/2008
My anti-spinich family loved it! It took a little longer then I thought to make but well worth it! I cooked the manicotti as the package directed, but they were over cooked and broken when I stuffed them, so next time, a little more aldente for sure!
posted:
10/8/2008
I made this dish last night for dinner and it was wonderful! They didn't have Manicotti shells at the store so I used the large pasta shells instead and it turned out great. I didn't have to change or alter anything in the recipe. I will definitely make this again! Thank you.
posted:
7/26/2008
This dish tasted great, the filling is a wonderful way to eat spinich. However, this recipe took me along time to prepare.
posted:
7/9/2008
This dish was delicious. I made it with the low fat rocitta and wow was it still creamy and delicious. Easy to make too. Hope you will try it!
posted:
5/27/2008
We LOVE this recipe! We made it once as manicotti and then we used the filling part of the recipe to stuff jumbo shells. It was so delicious! It is a great recipe!! What would I do without this website?? :)
posted:
2/27/2008
I made this 3 times since receiving the magazine. My family loves it and its not hard to make.
posted:
2/18/2008
This recipe is wonderful. But i made it in shells.
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