Tender pasta shells filled with broccoli, ricotta, and mozzarella, baked in a flavorful tomato sauce.
# Required Ingredients:
→ Pasta
01 - 12 manicotti pasta shells
→ Filling
02 - 2 cups finely chopped broccoli florets (fresh or thawed frozen)
03 - 1 1/2 cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground 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 garnish)
# Preparation Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil manicotti shells in salted water until very al dente, about 6 to 7 minutes. Drain, rinse with cold water, and set aside.
03 - Steam or blanch broccoli florets for 2 to 3 minutes until bright green and just tender. Drain thoroughly and chop finely.
04 - In a large bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until evenly combined.
05 - Spread 1 cup of marinara sauce evenly over the bottom of the baking dish.
06 - Fill each manicotti shell with the broccoli and cheese mixture using a piping bag or small spoon. Arrange them in a single layer in the baking dish.
07 - Pour the remaining marinara sauce over the filled shells. Top with shredded mozzarella and grated Parmesan cheeses.
08 - Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
09 - To freeze, cover tightly with foil and store up to 3 months. Thaw overnight in refrigerator before baking as directed, adding 10 to 15 minutes if baking from frozen.
10 - Sprinkle with fresh basil or parsley before serving if desired.
