Manicotti Florentine Recipe

Name: Manicotti Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) package uncooked manicotti shells; 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided; 1/2 cup grated fresh Parmesan cheese, divided; 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry; 1 1/2 cups 2% low-fat cottage cheese; 3/4 cup chopped green onions (about 6 onions); 1 teaspoon lemon pepper; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic powder; 1 (15-ounce) container part-skim ricotta cheese; 3 large egg whites; 1 (26-ounce) jar garlic-and-herb pasta sauce (such as Healthy Choice); Cooking spray; 2 tablespoons chopped fresh parsley

Servings: persons

1 (8-ounce) package uncooked manicotti shells
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup grated fresh Parmesan cheese, divided
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
1 1/2 cups 2% low-fat cottage cheese
3/4 cup chopped green onions (about 6 onions)
1 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 (15-ounce) container part-skim ricotta cheese
3 large egg whites
1 (26-ounce) jar garlic-and-herb pasta sauce (such as Healthy Choice)
Cooking spray
2 tablespoons chopped fresh parsley

1
Preheat over to 350u00b0.
2
Cook pasta according to package directions, omitting salt and fat.
3
While pasta cooks, combine 1/2 cup mozzarella, 1/4 cup Parmesan, spinach, and next 7 ingredients in a large bowl; stir well. Drain pasta, and rinse with cold water to prevent sticking; drain. Spoon spinach mixture evenly into pasta shells (about 1/3 cup filling in each).
4
Spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed pasta shells over sauce in dish; top with remaining sauce. Sprinkle evenly with remaining 1/2 cup mozzarella, remaining 1/4 cup Parmesan, and parsley. Cover and bake at 350u00b0 for 45 minutes or until thoroughly heated. Uncover and bake an additional 5 minutes.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8-ounce) package uncooked manicotti shells, 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided, 1/2 cup grated fresh Parmesan cheese, divided, 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry, and more.

Yes, Manicotti Florentine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Manicotti Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions