Three Cheese Manicotti Florentine
15 Mins prep time
20 Mins total time
4 - 6 servings
Ricotta Cheese type

Three Cheese Manicotti Florentine

Three Cheese Manicotti Florentine
15 Mins prep time
20 Mins total time
4 - 6 servings
Ricotta Cheese type

Made with

Part-Skim Mozzarella

Part-Skim Mozzarella

More Info
Part-Skim Ricotta 32oz

Part-Skim Ricotta 32oz

More Info

Ingredients

1 jar (24-26 oz.) marinara sauce

12 uncooked manicotti shells

1 jar (15-16 oz.) creamy Alfredo sauce

1/4 cup water

1 cup shredded Dragone® Part-Skim Mozzarella Cheese

Shredded Stella® Parmesan

Chopped Italian parsley

Cheese Filling:
1 container (15 oz.) Dragone® Part-Skim or Whole Milk Ricotta Cheese
2 cups chopped baby spinach
1 cup shredded Dragone® Part-Skim Mozzarella Cheese
1/2 cup freshly grated Dragone® Parmesan cheese
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper

Directions

Heat oven to 375°F. Spread marinara sauce over bottom of greased 13 x 9 inch baking dish.

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

Bake in 375°F oven 60 minutes; uncover and continue baking 10 minutes until pasta is tender.  Let stand 5 minutes. Garnish with Dragone® Parmesan Cheese, shredded and parsley.