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Veal Manicotti Florentine Recipe - GirlCarnivore.com

Veal Manicotti Florentine

Ricotta and veal stuffed manicotti shells over a bed of sauteed greens and smothered in a homemade blush sauce. Veal Manicotti Florentine is classic comfort food and this recipe is the perfect introduction.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 1005kcal


  • 1 8 oz box manicotti shells
  • 1 lbs ground veal
  • salt and ground black pepper
  • 3 tablespoon olive oil divided
  • ½ onion chopped
  • 1 carrot chopped
  • ¼ red pepper seeded and chopped
  • ¼ green pepper seeded and chopped
  • 2 cloves garlic minced
  • 2 tablespoon flour
  • 2 tablespoon butter
  • ¼ cup white wine
  • 1 teas lemon juice
  • 1 cup heavy cream
  • 1 cup marinara sauce divided
  • 15 oz ricotta cheese
  • 2 tablespoon freshly chopped parsley
  • Parmesan cheese for topping
  • 6 cups spinach


  • Preheat the oven to 350 degrees F.
  • Cook the pasta to al dente according to package directions. Drain and line on a baking sheet in a single layer until ready to use.
  • Cook the ground veal in a preheated skillet over medium-high heat until browned on all sides. Season with salt and pepper. Spoon into a bowl and set aside to cool.
  • In the now clean skillet, add 1 tablespoon olive oil and swirl to cover the pan. Add in the onion, carrot, and peppers and saute until softened 7 to 10 minutes.
  • Add in the garlic and cook 30 seconds until aromatic. Season with salt and pepper if needed.
  • Melt the butter into the pan and whisk in the flour to coat everything evenly.
  • Whisk in the wine and lemon juice and deglaze the pan as needed.
  • Slowly whisk in the heavy cream, being sure no heavy clumps remain. Reduce heat to low and simmer for 10 minutes, whisking often. Remove from heat. Stir in ½ cup of marinara sauce.
  • Meanwhile, whisk together the ricotta and parsley. Stir in the cooked ground veal.
  • Spoon the remaining ½ cup marinara sauce over the bottom of a baking dish.
  • Fill the manicotti evenly with the ricotta mixture and arrange each manicotti in the pan. Spoon 2 cups of the blush sauce over the manicotti and sprinkle parmesan on top.
  • Bake for 30 to 35 minutes until the sauce is bubbling. Remove from oven and allow to cool for 5 minutes before serving.
  • While the veal stuffed manicotti cools, pre-heat a skillet over medium heat. 
  • Add the olive oil and swirl to coat the pan. 
  • Add the spinach one cup at a time, tossing to coat the spinach and season with salt. 
  • Reduce the heat to low, cover and let the spinach wilt a few minutes. 
  • Arrange the wilted spinach onto serving plates and spoon manicotti's onto each dish.
  • Garnish with more chopped parsley if desired.


Calories: 1005kcal | Carbohydrates: 65g | Protein: 46g | Fat: 61g | Saturated Fat: 31g | Cholesterol: 243mg | Sodium: 629mg | Potassium: 1228mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8980IU | Vitamin C: 40.6mg | Calcium: 355mg | Iron: 4.4mg