Unstuffed Pasta Florentine

15 Reviews / 3.9 Average
Instead of giving up one-dish meals, I've decided "unstuffed" dinners may be the way to go. I'm excited to share this super easy and tasty Pasta Florentine.
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We used to love making many different varieties of stuffed pasta shells, but now that we’ve gone the whole-grain route, I just cannot (easily) find jumbo whole-wheat shells in order to make all of our old favorites. So instead of giving up those yummy one-dish meals, I have just decided “unstuffed” dinners may be the way to go.

I am excited to share this super easy and super tasty version of Pasta Florentine that I adapted from a recent issue of Rachael Ray magazine. If you need some inspiration to switch things up with new recipes, then order a couple of food magazines. I love to flip through for ideas!

Oh, and PS – This particular dish was a HUMONGOUS hit with the kids. They have both repeatedly asked me if I can make it again. So enjoy!

Unstuffed Pasta Florentine Recipe from 100 Days of Real Food #pasta #realfood

 

 

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96 thoughts on “Unstuffed Pasta Florentine”

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Recipe Rating




  1. 4 stars
    I read quite a few reviews before trying this recipe out and decided it would be good to make some adjustments of my own as well. Here’s what I did:

    1/2 the butter
    1/2 the parm.
    1/2 the ricotta
    1/2 the moz.
    Add 1 zuccini chopped
    Add more spinach
    Add 1 green onion chopped
    Add two hand fulls of snow peas chopped
    Add an extra clove of garlic

    I also melted the ricotta and parm. into the sauce to make it extra thick with salt and pepper to taste.
    Instead of layering the dish I mixed it all together with tongs- picking everything up and folding it over itself until all of the ingredients had been coated in sauce. I topped it with about 8oz of moz. and put it in the oven at 400 degrees for about 20 minutes…. IT WAS FANTASTIC. My husband and I could hardly stop eating it. Plenty gooey, and tons more flavor! It was like comfort food had pleasantly surprised us. I highly recommend making these adjustments!

  2. 4 stars
    As written, I think this recipe would probably be three stars. But with a few changes, it bumped it up significantly. Here’s what I did:

    1. I cut back on the ricotta, probably by about half.
    2. I increased the Parmesan by 1/4 cup or so.
    3. I mixed the ricotta and Parmesan into the white sauce and added salt & pepper to taste. A number of reviewers mentioned it was bland as written. Add salt! It will do wonders.
    4. I cut up the spinach (mostly to appease my small children) and mixed everything except the mozzarella together. Then I topped it with the mozzarella and baked it, covered, at 375 for 20 minutes, then uncovered it and broiled it for a few minutes to brown the cheese.

    Also, this is just a matter of personal preference, but I did double the garlic. We are garlic lovers here!

  3. This is the first recipe on your website that my kids did not like. So that’s like 1 out of 47? ;) then again my kids hate ricotta cheese …. Who hates ricotta cheese?? Ah well. I loved it. I think next time I’ll add the greens to the sauce mixture and wilt it a bit first. And i suppose i should omit the ricotta cheese… Party poopers those kids!! ;)

  4. 5 stars
    We had this for dinner last night, and it was so delicious!

    I did adapt the recipe a bit based on some of the other reviews, but the end result was super tasty AND both of my picky children gobbled it up (I did add about 1/4 c red sauce on the top of theirs – they’re not fond of white sauces)

    We added sweet Italian sausage (1/2 lb) and mushrooms to ours. Used 3/4 c of ricotta and half the amount of the other cheeses (melted parm into sauce). Replaced 1 c of milk with chicken broth. I did have to add a bit of organic corn starch to help thicken the sauce (I think because I used the broth), but the dish came out beautifully!

    Thank you for sharing this with us!!

  5. Thank you for sharing this recipe! I will be trying this out for sure. While I am not vegetarian I do like to have a few meals here and there without the need to fill it with meat. Thank you! I also like that I can sneak in veggies here for my kids! Can I use almond milk in place of regular milk?

    1. Assistant to 100 Days (Amy)

      Hi Brittany. While we have not tried, I think it might work. Almond milk is much more thin than a milk cream combination so it may not thicken up as well. Let us know if you experiment. ~Amy

  6. I totally spaced out on the mozzarella , I have baby bell and mild cheddar… Any suggestion to replace it? I also add zucci and squash…

  7. 4 stars
    This was delicious, albeit quite rich. I wanted to cut back on all the saturated fat, so I used half the butter, half the ricotta, and 2/3 of the mozzarella. It was still plenty cheesy and yummy. I think I’ll double the greens next time like some other folks have done.

  8. I also felt this recipe was a little (or a lot)… unbalanced as written. We have a vegetable lasagna that has some similar flavors, so I decided to adapt a few elements of that and it turned out GREAT!!! Yum yum yum. My kids loved it, and my 2 year old even asked for thirds!

    The changes I made were:
    Add extra clove of garlic
    Decrease Parmesan to 1/2 cup and melt into white sauce
    Increase spinach to about 1/2 pound
    Add 1 bunch asparagus, cut into 1-2 inch pieces
    Add 1 can artichoke hearts, chopped small
    Omit ricotta cheese
    Stir together pasta, sauce, and veggies, and alternate half of pasta mixture with half of mozzarella, and repeat

    Bake at 400 until brown on top. Just so, so yummy!!

  9. For those of you that say this isn’t healthy, I made a few substitutions and it turned out well: I replaced half of the milk with chicken broth, decreased the ricotta to 1/2 cup and cut the mozz down to 1/2 cup as well. I omitted the Parmesan and cut the butter in half. I added a container of mushrooms (I sautéed them with the onion until they released their moisture). Very good and healthier. I mixed it all together and sprinked with a tiny bit more cheese.