Many Italian pasta dishes utilize a cheese filling. Whether it’s manicotti, ravioli or lasagna turn cheese filling Florentine with our organic spinach flake. Add only flavor, as the dried spinach hydrates adding no extra water to the cheese.

Prep time: 10 min

Cook time: 25 min

Total time: 35 min

Spinach & Cheese Manicotti
Copyright Recipe © 2016 Woodland Foods


Serves 6

  • 12 Manicotti Shells, cooked

  • 3 Cups Marinara Sauce

  • 1 1/2 Cups Ricotta Cheese

  • 1 Cup Grated Parmesan Cheese

  • 1 Cup Shredded Mozzarella Cheese

  • 3 Tablespoons Organic Spinach Flake

  • 2 Eggs, beaten

  • 1/8 Teaspoon Ground Nutmeg

  • 1/8 Teaspoon Ground Black Pepper


  1. Heat an oven to 375° F

  2. Add 1 1/2 cups of marinara to a 9x13 baking dish and set the cooked manicotti shells aside.

  3. Add to a large mixing bowl the eggs and ricotta. Use a wire whisk to mix smooth. Add the remaining ingredients and gently stir to blend thoroughly.

  4. Use a piping bag to fill the pasta tubes until just firm. Line them snugly in the baking dish and cover tightly with aluminum foil. Bake for 25 minutes and serve topped with remaining marinara sauce.