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  • Servings

3-Cheese Manicotti Florentine

Made With


  • 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 Dragone® Part-Skim Mozzarella Cheese, shredded
  • Shredded Parmesan Cheese
  • Chopped Italian parsley


Cheese Filling:

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


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 Dragone® 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 Shredded Parmesan Cheese and parsley.

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