Go Back
Print Recipe
5 from 1 vote

Cheese Stuffed Manicotti Florentine

This Cheese Stuffed Manicotti Florentine is filled with ricotta, mozzarella, and spinach sauteed in garlic and shallot, topped with tomato sauce and fresh mozzarella!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Entree, Main Course
Cuisine: American, Italian
Keyword: cheese stuffed manicotti, cheese stuffed manicotti florentine, cheese stuffed pasta, cheesy pasta, manicotti, manicotti florentine, Spinach
Author: Lisa Brown


  • 1 box Barilla dried manicotti 2 boxes if you want extra or a large pan
  • 4-6 cups Your favorite marinara sauce
  • 3 cups Ricotta Cheese
  • 4 ounces shredded mozzarella
  • 1 egg
  • 2 tso italian seasoning
  • 4-5 ounces fresh spinach
  • 2 tbsp butter
  • 3-4 cloves of garlic, minced
  • ½ shallot, finely chopped
  • salt and pepper
  • 6-8 ounces Shredded mozarella for topping fresh if possible


  • Preheat oven to 375°F
  • Boil manicotti according to package directions (approx. 6 minutes).
  • While the manicotti is boiling,
  • Prepare marinara sauce of your choice (my favorite recipe coming soon!)
  • Mix ricotta cheese, shredded mozzarella, egg, and italian seasoning.
  • In a large saute pan, melt butter. Saute shallot and garlic until tender and fragrant, about 3 minutes. Add spinach and cook until reduced and withered. Salt and pepper your spinach!
  • Turn spinach, garlic, and shallots out onto a large cutting board. Chop spinach into very fine pieces. Add to cheese mixture.
  • When manicotti is al dente (do not over boil!) drain and let cool. If possible, spread them out on a plate or baking sheet so they can air cool instead of cooling by running water.
  • Using your hands, grab fingers full of cheese mixture and stuff shells bit by bit until they are completely cool. Line in a 13x9 or similar sized baking pan.
  • When all manicotti is stuffed and in the pan, generously top the pasta with your marinara sauce. I like it saucy, but you can pour what you like. Top with slices of fresh mozarella (or regular block mozzarella if that's what you have.
  • Bake for 20 minutes, or until cheese in melted and center of manicotti is hot.
  • Top with parsley if desired. Serve and enjoy!