Pin this Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in a rich tomato sauce. This dish is perfect for prepping ahead and freezing for busy nights.
I remember making this manicotti for my family after a busy week. The excitement over cheesy, broccoli-stuffed pasta made it an instant favorite for everyone at the table.
Ingredients
- Manicotti shells: 12 pasta shells
- Broccoli florets: 2 cups (200 g), finely chopped (fresh or thawed from frozen)
- Ricotta cheese: 1 ½ cups (340 g)
- Mozzarella cheese: 1 cup (100 g), shredded
- Parmesan cheese: ½ cup (50 g), grated
- Egg: 1 large
- Garlic: 2 cloves, minced
- Nutmeg: ¼ teaspoon, ground
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Marinara sauce: 3 cups (700 ml)
- Mozzarella cheese for topping: 1 cup (100 g), shredded
- Parmesan cheese for topping: 2 tablespoons, grated
- Fresh basil or parsley: 2 tablespoons, chopped (optional, for garnish)
Instructions
- Prepare baking dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Boil pasta shells:
- Cook manicotti shells in salted boiling water until very al dente, about 6–7 minutes. Drain and rinse with cold water. Set aside.
- Prepare broccoli:
- Steam or blanch broccoli florets for 2–3 minutes until bright green and just tender. Drain well and finely chop.
- Mix filling:
- In a large bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until fully mixed.
- Assemble dish:
- Spread 1 cup marinara sauce on the bottom of the baking dish. Fill each manicotti shell with the broccoli-cheese mixture and arrange in a single layer.
- Top and bake:
- Pour remaining marinara sauce over shells, then top with mozzarella and Parmesan. Cover with foil and bake 30 minutes; remove foil and bake another 10 minutes until bubbly and golden.
- Freeze for later:
- Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10–15 minutes if baking from frozen.
- Finish and serve:
- Garnish with fresh basil or parsley before serving, if desired.
Pin this Enjoying this dinner with my kids always brings back memories of laughter and messy cheese-filled smiles around the table.
Required Tools
Large pot, steamer basket or saucepan, mixing bowl, 9x13-inch baking dish, aluminum foil, piping bag or small spoon
Serving Suggestions
Pair with a crisp green salad and garlic bread. A light-bodied red wine such as Pinot Noir goes well with this dish.
Variations
Add sautéed mushrooms or spinach to the filling for extra flavor. Use gluten-free manicotti shells for a gluten-free version.
Pin this Broccoli manicotti makes any weeknight feel special and leftovers taste just as delicious.
Recipe FAQs
- → How should I prepare the broccoli for the filling?
Steam or blanch the broccoli florets for 2–3 minutes until tender but still bright green, then drain well and finely chop.
- → Can I freeze the stuffed manicotti before baking?
Yes, cover the filled dish tightly with foil and freeze for up to 3 months. Thaw overnight before baking as directed.
- → What cheese types are used for the filling?
The filling combines ricotta, shredded mozzarella, and grated Parmesan cheeses for creamy texture and rich flavor.
- → How do I ensure the manicotti shells don’t break when filling?
Cook the shells until very al dente, then rinse with cold water to stop cooking. Handle gently when filling with a piping bag or small spoon.
- → Are there any suggested variations for extra flavor?
Consider adding sautéed mushrooms or spinach to the filling, or garnishing with fresh herbs like basil or parsley.
- → What’s the best way to bake for a golden top?
Cover the dish with foil initially and bake for 30 minutes, then remove foil and bake an additional 10 minutes until cheese topping is bubbly and golden.