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Manicotti Florentine
Recipe courtesy North Dakota Wheat Commission

12 manicotti shells
1 pound lean ground beef
1 medium onion, finely chopped
1 teaspoon minced garlic
teaspoon salt
1/8 teaspoon fresh ground black pepper
teaspoon dried basil
teaspoon dried thyme
teaspoon dried oregano
1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
1 packet (1.6-ounce) Alfredo sauce mix made according to package directions, divided
1 jar (26-ounce) prepared marinara sauce
cup shredded fresh Parmesan cheese

Cook manicotti shells according to package directions.

In a large skillet over medium high heat, brown beef, onion and garlic, crumbling beef into small pieces. Remove from heat and drain. Add salt, pepper, basil, thyme and oregano. Mix in spinach and 1 cup of prepared Alfredo sauce. Spoon mixture into a large sealable plastic bag. Snip off one bottom corner of the bag and pipe mixture into manicotti shells. Place manicotti in a greased 2-quart shallow baking dish. Pour marinara sauce over the top; drizzle remaining Alfredo sauce over and sprinkle with Parmesan cheese.
Bake in a preheated 350-degree oven 20 minutes or until heated through.

Serves 5.

Nutritional Information