Save to Pinterest Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in a rich tomato sauce—perfect for prepping ahead and freezing for busy nights.
One rainy weekend, I made this cozy broccoli stuffed manicotti for my family and everyone requested seconds. I love that it can be made ahead—ideal for busy weeknights!
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
- Prep Baking Dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- Boil manicotti shells in salted 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 and chop finely.
- Make Filling:
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and broccoli until fully mixed.
- Assemble:
- Spread 1 cup marinara sauce over the bottom of the baking dish. Fill shells with broccoli-cheese mixture, arrange in a single layer.
- Top & Bake:
- Pour remaining marinara sauce over stuffed shells. Top with mozzarella and Parmesan. Cover with foil, bake 30 minutes. Remove foil and bake 10 minutes longer until bubbly and golden.
- Freeze Option:
- Cover tightly with foil and freeze up to 3 months. To bake from frozen, thaw overnight then bake as directed, adding 10–15 minutes.
- Serving:
- Garnish with fresh basil or parsley before serving if desired.
Save to Pinterest This recipe quickly became a family favorite at our table, especially when paired with crisp salad and garlic bread.
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. Double-check cheese and pasta labels for gluten or other allergens as needed.
Nutritional Information
Per serving: 390 calories, 16 g fat, 41 g carbohydrates, 20 g protein.
Save to Pinterest This hearty manicotti is sure to comfort and impress. You'll love how easy it is to assemble and freeze for later.
Common Questions
- → How should I cook the manicotti shells before filling?
Boil the shells in salted water until very al dente, about 6 to 7 minutes, then rinse with cold water to stop cooking before filling.
- → Can I use frozen broccoli in the filling?
Yes, thaw frozen broccoli and steam or blanch briefly to maintain bright color and tenderness before chopping and mixing in the filling.
- → What cheeses are included in the filling?
The filling combines ricotta, shredded mozzarella, grated Parmesan, and a bit of seasoning for a rich, creamy texture.
- → How can I freeze and reheat the dish for later?
After assembling, cover tightly with foil and freeze up to three months. Thaw overnight in the fridge and bake as directed, adding extra time if baking from frozen.
- → Are there any suggestions to vary the filling?
For extra flavor, try adding sautéed mushrooms or spinach to the broccoli and cheese mixture.
- → What can I serve alongside this dish?
A crisp green salad and garlic bread pair well, along with a light-bodied red wine like Pinot Noir.