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  • Prep Time (mins)
    15
  • Cook Time (mins)
    35
  • Servings
    4–6

3-Cheese Manicotti Florentine

Made With



Ingredients

  • 1 jar (24–26 ounces) marinara sauce
  • 12 uncooked manicotti shells
  • 1 jar (15–16 ounces) creamy Alfredo sauce
  • 1/4 cup water
  • 1 cup Frigo® Part-Skim Mozzarella Cheese, shredded
  • Frigo® Shredded Parmesan Cheese
  • Chopped Italian parsley


Cheese Filling:

  • 1 (15-ounce) container Frigo® Whole Milk or Part-Skim Ricotta Cheese
  • 2 cups chopped baby spinach
  • 1 cup Frigo® Part-Skim Mozzarella Cheese, shredded
  • 1/2 cup Frigo® Fresh Grated Parmesan Cheese
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Heat the oven to 375°F.

Spread the marinara sauce over the bottom of a greased 13x9-inch baking dish.

Combine the filling ingredients and place them in a gallon-size plastic food storage bag. Press the air out and seal it. Push the filling toward the bottom corner of the bag and snip off the corner. Then, squeeze the cheese mixture into the uncooked manicotti shells. Arrange the filled manicotti in the baking dish. Combine the Alfredo sauce and water and pour it over the manicotti. Sprinkle with 1 cup of the Frigo® Part-Skim Mozzarella Cheese. Cover with aluminum foil.

Bake in the 375°F oven for 60 minutes, uncover and continue baking 10 more minutes or until the pasta is tender. Let stand 5 minutes. Garnish with Frigo® Shredded Parmesan Cheese and parsley.

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