Save Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in rich tomato sauce that makes for a satisfying and comforting main dish. This recipe is ideal for prepping ahead and freezing, so you can enjoy a delicious homemade meal even on your busiest nights.
I remember the first time making these broccoli stuffed manicotti shells with my family in the kitchen—we laughed while spooning the filling into each shell, and the aroma of bubbling tomato sauce made us all so hungry for dinner. This dish is now a regular tradition when we want something special but not too complicated.
Ingredients
- Manicotti shells: 12 pieces
- 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
- Ground nutmeg: ¼ teaspoon
- 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 (optional, for garnish): 2 tablespoons, chopped
Instructions
- Prepare Oven and 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 well and finely chop.
- Mix Filling:
- In a large bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until evenly mixed.
- Layer Sauce:
- Spread 1 cup of marinara sauce over bottom of baking dish.
- Fill Shells:
- Fill manicotti shells with broccoli-cheese mixture using a piping bag or small spoon. Arrange shells in a single layer in the dish.
- Add Sauce and Cheese:
- Pour remaining marinara sauce over shells. Top with mozzarella and Parmesan.
- Bake or Freeze:
- To bake now, cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes until bubbly and golden. To freeze, cover tightly and freeze up to 3 months. When baking from frozen, thaw overnight, then bake as directed, adding 10–15 minutes baking time if needed.
- Garnish:
- Top with fresh basil or parsley before serving if desired.
Save Sharing these manicotti shells around the dinner table always sparks fun conversation—my little one loves helping sprinkle herbs on top, and everyone comes back for seconds.
Required Tools
Large pot for boiling pasta, steamer basket or saucepan for broccoli, mixing bowl, 9x13-inch baking dish, aluminum foil, plus a piping bag or small spoon for filling the shells.
Allergen Information
Contains wheat, milk, and egg. Double-check cheese and pasta labels if you require gluten free or are sensitive to milk or egg ingredients.
Nutritional Information (per serving)
Calories: 390, Total Fat: 16 g, Carbohydrates: 41 g, Protein: 20 g.
Save Enjoy this comforting baked manicotti – the recipe is simple enough for weeknights but elegant for a family gathering. It stores and reheats beautifully for leftovers.
Cooking Questions & Answers
- → How should I prepare broccoli before filling?
Steam or blanch broccoli florets for 2-3 minutes until tender and bright green, then drain and finely chop before mixing with the cheese blend.
- → Can I freeze the filled manicotti?
Yes, cover the assembled manicotti tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- → What cheeses complement the filling?
The filling combines ricotta, shredded mozzarella, and grated Parmesan for a creamy, flavorful balance.
- → How long does baking take?
Bake covered with foil at 375°F for 30 minutes, then uncovered for an additional 10 minutes until bubbly and golden.
- → Are there seasoning tips for extra flavor?
Add minced garlic, ground nutmeg, salt, and pepper to enhance the filling’s depth. Fresh basil or parsley can be used as garnish.