Pin Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture baked in a rich tomato sauce make this the ultimate comfort meal. Cozy Broccoli Stuffed Manicotti is perfect for prepping ahead and freezing for those busy nights when you need something hearty and satisfying.
Stuffed manicotti always brings back memories of cozy Sunday dinners, when everyone would gather around the table hungry for cheesy pasta goodness. Adding broccoli not only sneaks in some veggies but also makes the filling even creamier and more flavorful.
Ingredients
- Pasta: 12 manicotti shells
- Filling: 2 cups (200 g) finely chopped broccoli florets (fresh or thawed from frozen), 1 ½ cups (340 g) ricotta cheese, 1 cup (100 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese, 1 large egg, 2 cloves garlic minced, ¼ teaspoon ground nutmeg, ½ teaspoon salt, ¼ teaspoon black pepper
- Sauce & Topping: 3 cups (700 ml) marinara sauce, 1 cup (100 g) shredded mozzarella cheese (for topping), 2 tablespoons grated Parmesan cheese (for topping), 2 tablespoons chopped fresh basil or parsley (optional for garnish)
Instructions
- Prepare Baking Dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- Cook manicotti shells in salted boiling water until very al dente about 6–7 minutes. Drain and rinse with cold water. Set aside.
- Prep Broccoli:
- Steam or blanch broccoli florets for 2–3 minutes until bright green and just tender. Drain well and finely chop.
- Make Filling:
- In a large bowl mix together ricotta mozzarella Parmesan egg garlic nutmeg salt pepper and chopped broccoli until fully combined.
- Layer Sauce:
- Spread 1 cup of marinara sauce over the bottom of the baking dish.
- Fill Shells:
- Fill each manicotti shell with the broccoli-cheese mixture using a piping bag or small spoon. Arrange filled shells in a single layer in the baking dish.
- Top and Bake:
- Pour remaining marinara sauce evenly over the shells. Top with mozzarella and Parmesan.
- To Bake Immediately:
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- To Freeze for Later:
- Cover tightly with foil and freeze for up to 3 months. When ready to bake thaw overnight in the refrigerator and bake as directed adding 10–15 minutes if baking from frozen.
- Garnish:
- Garnish with fresh basil or parsley before serving if desired.
Pin My kids always love helping fill the manicotti shells and sprinkling cheese on top. It's become a fun family kitchen project especially on chilly evenings when we're craving something filling and warm.
Required Tools
Large pot steamer basket or saucepan mixing bowl 9x13-inch baking dish aluminum foil piping bag or small spoon
Allergen Information
Contains wheat (pasta) milk and egg. If you have allergies double-check cheese and pasta labels to suit your needs.
Nutritional Information
Per serving Calories: 390 Total Fat: 16 g Carbohydrates: 41 g Protein: 20 g
Pin This broccoli manicotti reheats beautifully and makes leftovers almost as good as fresh. Try serving it with a crisp salad for a complete meal.
Recipe FAQ
- → How do I prevent the manicotti shells from breaking?
Cook the shells until very al dente and rinse with cold water immediately to stop the cooking process. Handle gently when filling to keep them intact.
- → Can I use frozen broccoli in the filling?
Yes, use thawed frozen broccoli. Steam or blanch it briefly to remove excess moisture and preserve the bright green color.
- → What cheeses are best for the filling?
A combination of ricotta, shredded mozzarella, and grated Parmesan creates a creamy, flavorful filling with great texture.
- → How can I make this dish ahead of time?
Prepare and assemble the filled manicotti in the baking dish, cover tightly with foil, and store in the freezer. Thaw overnight before baking as directed.
- → What herbs can I garnish with?
Fresh basil or parsley works beautifully as a garnish, adding a touch of freshness and color.