Comida Kraft
Recipe Box

Florentine Manicotti

Prep Time
45
min.
Total Time
1
hr.
25
min.
Servings

12 servings

Manicotti shells are stuffed with a creamy ricotta and spinach filling, then baked and topped with spaghetti sauce for a classic Italian meal.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Melt butter in small skillet on medium heat. Add onions and garlic; cook and stir 3 min. or until onions are crisp-tender. Place in medium bowl. Add spinach, ricotta, mozzarella, Parmesan, eggs, lemon juice and pepper; mix well. Spoon into manicotti shells.
  • Place in 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 40 min. or until heated through. About 5 min. before manicotti is done, heat the pasta sauce.
  • Serve manicotti topped with sauce.

Substitute

Substitute frozen chopped broccoli for the spinach.

Variation

Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta cheese, and KRAFT 100% Grated Romano Cheese for the Parmesan cheese.

Servings

  • 12 servings

Healthy Living

  • Low calorie
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

These delicious low-calorie manicotti are filled with spinach, which is high in vitamin A, and a blend of cheeses that team up to provide calcium.

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 220
Total fat 9g
Saturated fat 5g
Cholesterol 70mg
Sodium 370mg
Carbohydrate 20g
Dietary fiber 3g
Sugars 3g
Protein 14g
% Daily Value
Vitamin A 120 %DV
Vitamin C 8 %DV
Calcium 30 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I did make this recipe and even the kids (who don't like spinach) ate it and loved it. I did make this recipe and even the kids (who don't like spinach) ate it and loved it. Just a hint for the person who said they had a hard time stuffing the shells: put the filling in either a large pastry bag with large hole tip or in a gallon-size freezer bag with about a 3/4" to 1" wide hole cut in one corner. It's really easy to stuff the cooked manicotti shells or jumbo shells. Squeeze some into each manicotti shell from each end so it will be full and voila! You're done in no time! Hope this tip helps.
Date published: 2009-03-21
Rated 5 out of 5 by from I really had fun making this dish. I really had fun making this dish. It was better than any manicotti I have had at Italian Restaurants. I changed it up a little, no onions, added italian seasoning and used spinich spaghetti sauce. I poured the sauce on the bottom of the pan and then poured the remaining amount all over and topped with mozzerella cheese. The tip cutting off the corner of a sandwich baggie and putting the filling into that made the processes of stuffing the shells easy. Thanks. I definately recommend this recipe.
Date published: 2007-11-13
Rated 5 out of 5 by from I made this dish last night for dinner and it was wonderful! 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.
Date published: 2008-10-08
Rated 3 out of 5 by from I'm glad I read the suggestion of placing the filling in a ziploc bag and using that to fill the... I'm glad I read the suggestion of placing the filling in a ziploc bag and using that to fill the pasta - otherwise it may never have been filled. It did, however, need some other sort of seasoning because it was a little bland, but with a little tweaking that can be fixed.
Date published: 2009-06-23
Rated 5 out of 5 by from My anti-spinich family loved it! 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!
Date published: 2008-10-12
Rated 3 out of 5 by from This was pretty good. This was pretty good. I used cottage cheese instead of Ricotta, and baked the manicotti in the spaghetti sauce..It was missing a little something, next time I make this I will add in some extra seasonings to my liking! Definitely worth trying.
Date published: 2013-01-17
Rated 4 out of 5 by from On its own this recipe filling is a bit bland, but I'll give it a 4 star rating since that can be... On its own this recipe filling is a bit bland, but I'll give it a 4 star rating since that can be fixed easily with seasonings and/or additional ingredients. Its so easy to make and anything with spinach and cheese is a huge hit for my family!
Date published: 2006-12-19
Rated 4 out of 5 by from I put the sauce in the bottom of the pan and then placed the filled manicotti on top. I put the sauce in the bottom of the pan and then placed the filled manicotti on top. I then added more sauce on top and sprinkled it with mozzarella cheese and Parmesan cheese. Cooking the manicotti in the sauce makes a difference.
Date published: 2012-12-20
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