Main dishes

Florentine Manicotti

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:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

what you need

1/2

cup chopped onion

clove garlic, minced

Tbsp. butter or margarine

pkg. (10 oz. each) frozen chopped spinach, cooked, well drained

cups ricotta cheese

cup KRAFT Shredded Mozzarella Cheese

1/3

cup KRAFT Grated Parmesan Cheese

eggs, lightly beaten

Tbsp. lemon juice

tsp. salt

1/4

tsp. pepper

manicotti shells, cooked

jar (14 oz.) spaghetti sauce

Make It

PREHEAT oven to 350°F. Cook and stir onion and garlic in butter in small skillet on medium heat until tender. Place in medium bowl. Add spinach, ricotta, mozzarella cheese, Parmesan cheese, eggs, juice and seasonings; mix until well blended.

STUFF evenly into manicotti shells. Place in 13x9-inch baking dish; cover.

BAKE 40 min. or until heated through. Meanwhile, heat sauce on the stovetop or in microwave. Serve over manicotti.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes enough to serve 6.

Substitute

Substitute frozen chopped broccoli for the spinach.

Substitute

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

Rate recipes, or edit your previous ratings and more. Sign In

amandajen1

posted:1/17/2013

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.

Maddy51

posted:12/20/2012

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.

sydmurrsam

posted:1/22/2011

I only had one pack of the frozen spinach, used cottage cheese instead of ricotta and added in some spices (oregano, basil, and parsley) after reading the reviews.

butterflyz3522

posted:7/11/2010

I added a lot of garlic salt for more flavor. Delicious!

CMimmy

posted:5/20/2010

I took the suggestion to use cottage cheese instead of ricotta and loved it!

Sherbag

posted:3/24/2010

My husband totally loved this one! what I would recommend though is add another cup of mozzeralla cheese on top.

Donnalohuis

posted:10/31/2009

Has anyone made this with white sauce? My husband tries to stay away from the tomatoe sauce if possible.

sarahmroz

posted:6/22/2009

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.

a cook

posted:4/4/2009

I was very good will make it again

SherylGallier

posted:3/21/2009

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.