Easy Manicotti Florentine

Easy Manicotti Florentine


"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."


1 h 45 m servings 340 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 86 Ratings


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. ...

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 f...

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 co...

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 t...

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 ;-...

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.

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 (noodl...

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 casserol...

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...