Manicotti Florentine

This vegetarian manicotti Florentine loads each shell with a triple-cheese filling of ricotta, mozzarella, and parmesan mixed with spinach and fresh basil. Laid in a bed of marinara and baked until bubbling, it’s the kind of comforting Italian pasta bake that makes everyone forget there’s no meat.

The “Florentine” tag means spinach, and here it’s folded into the cheese mixture rather than layered separately. This distributes little flecks of green throughout the filling, adding color and a mild, earthy note that rounds out the rich cheese.

Pat the cooked shells dry before filling. This is easy to skip but makes a real difference. Waterlogged shells thin out the filling and make the bottom of the pan soupy instead of saucy.

Reserve some mozzarella and parmesan for the top. That final sprinkle melts into a golden, bubbly crust that’s worth the restraint of not putting it all inside.

Pro Tips

• Cook the manicotti shells just shy of al dente. They’ll finish cooking in the oven, and overcooked shells tear when you try to fill them.
• Use a piping bag or a zip-lock bag with the corner snipped to fill the shells cleanly. Spoons make a mess.
• Squeeze all the water out of the thawed spinach. Wring it in a clean towel until bone dry, or it will make the filling watery.
• A beaten egg in the filling acts as a binder that holds everything together when you slice into a shell.

Variations

• Mushroom Florentine: Sauté chopped mushrooms and add them to the filling for an earthy, meaty dimension.
• Creamy sauce: Swap half the marinara for béchamel for a richer, creamier bake.