# Ingredient List:
→ Pasta
01 - 12 manicotti pasta shells
→ Filling
02 - 2 cups finely chopped broccoli florets (fresh or thawed)
03 - 1 ½ cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - ¼ teaspoon ground nutmeg
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Sauce & Topping
11 - 3 cups marinara sauce
12 - 1 cup shredded mozzarella cheese (for topping)
13 - 2 tablespoons grated Parmesan cheese (for topping)
14 - 2 tablespoons chopped fresh basil or parsley (optional)
# How-To Steps:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil salted water and cook manicotti shells for 6–7 minutes until very al dente, then drain and rinse with cold water.
03 - Steam or blanch broccoli florets for 2–3 minutes until tender and bright green, then drain and finely chop.
04 - In a large bowl, blend ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until fully incorporated.
05 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
06 - Fill each manicotti shell with the broccoli-cheese mixture using a piping bag or spoon, then arrange them in a single layer in the baking dish.
07 - Pour the remaining marinara sauce over the shells and sprinkle with shredded mozzarella and grated Parmesan.
08 - Cover with foil and bake for 30 minutes at 375°F.
09 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
10 - To freeze, cover tightly with foil and store for up to 3 months; thaw overnight in the refrigerator before baking, adding 10–15 minutes if baking from frozen.
11 - Garnish with fresh basil or parsley if desired before serving.
