Manicotti Florentina

  • Servings: 4
  • Prep: 30
  • Cook Time: 30

Take a trip to Florence with our Manicotti Florentine. Tender pasta stuffed with spinach and ricotta and topped with marinara sauce.


8 eachSan Giorgio® Manicotti
1 Tbspvegetable oil
1 eachonion, chopped
1 largegarlic clove, minced
1 lbground beef
5 ozfrozen chopped spinach, thawed and drained
1/4 cupgrated Parmesan cheese, divided
1egg, lightly beaten
3/4 tspsalt
1/2 tspfresh oregano leaves
1 1/2 cupspasta sauce
1/2 cupwater


  1. Prepare pasta according to package directions; drain.  Preheat oven to 375º F.
  2. Heat oil over medium heat in a medium skillet and sauté onion and garlic 2 minutes. Add ground beef and brown.
  3. Drain spinach thoroughly and add to meat. Cook 5 minutes. Drain off liquid. Remove from heat.
  4. Stir in 2 tablespoons Parmesan cheese, egg, salt and oregano. Cool.
  5. Fill pasta tubes with mixture.
  6. Combine sauce with water, pour 1/2 cup of the mixture into a 7 x 11-inch baking dish. Arrange filled pasta tubes in dish and top with remaining sauce. Sprinkle with remaining Parmesan cheese. Cover with foil.
  7. Bake for 30 minutes.