Broccoli Stuffed Manicotti with Marinara and Cheese Recipe

Introduction

Broccoli Stuffed Manicotti is a delicious and comforting Italian-inspired dish that combines tender pasta shells with a creamy broccoli and cheese filling. Baked in a rich marinara sauce and topped with melted cheese, it’s perfect for family dinners or special occasions.

Ingredients

• 12 manicotti shells
• 2 cups finely chopped broccoli florets (fresh or thawed)
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese (for topping)
• 2 tablespoons grated Parmesan cheese (for topping)
• 2 tablespoons chopped fresh basil or parsley (optional)

Instructions

1. Step 1: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Step 2: Boil manicotti shells in salted water for 6–7 minutes until very al dente. Drain and rinse with cold water, then set aside.
3. Step 3: Steam or blanch the broccoli florets for 2–3 minutes until bright green and tender. Drain well, then finely chop.
4. Step 4: In a large bowl, mix together ricotta, shredded mozzarella, Parmesan, egg, minced garlic, nutmeg, salt, pepper, and the chopped broccoli until fully combined.
5. Step 5: Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
6. Step 6: Fill each manicotti shell with the broccoli-cheese mixture using a piping bag or spoon, then arrange the filled shells in a single layer in the baking dish.
7. Step 7: Pour the remaining marinara sauce evenly over the filled shells. Sprinkle with shredded mozzarella and grated Parmesan cheese for the topping.
8. Step 8: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the cheese is golden brown.
9. Step 9: Optionally, garnish with fresh basil or parsley before serving.

Tips & Variations

• For easier filling, use a piping bag or a resealable plastic bag with the corner cut off to stuff the manicotti shells neatly.
• You can substitute spinach for broccoli if you prefer a different veggie twist.
• Adding a pinch of red pepper flakes to the filling or sauce gives a gentle spicy kick.
• Using fresh Parmesan cheese results in better flavor than pre-grated options.

Storage

Store any leftover manicotti covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes. You can also freeze the assembled dish (before baking) tightly covered with foil for up to 3 months. Thaw overnight in the fridge before baking as directed, adding 10-15 minutes to the baking time if cooking from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Make sure to thaw and drain it thoroughly before chopping and mixing into the filling to avoid excess moisture.

Do I have to boil the manicotti shells before filling?

Yes, cooking the shells to al dente ensures they are pliable enough to fill without breaking and will finish cooking fully in the oven.

Broccoli Stuffed Manicotti with Marinara and Cheese Recipe

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★★★★★

4.6 from 80 reviews

• Author: Jake
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Delicious Broccoli Stuffed Manicotti featuring tender pasta shells filled with a flavorful mixture of ricotta, mozzarella, Parmesan, garlic, and vibrant broccoli, baked in marinara sauce and topped with melted cheese for a comforting Italian-inspired meal.

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Ingredients

Scale 1x2x3x

Manicotti

• 12 manicotti shells

Filling

• 2 cups finely chopped broccoli florets (fresh or thawed)
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Sauce and Topping

• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese (for topping)
• 2 tablespoons grated Parmesan cheese (for topping)
• 2 tablespoons chopped fresh basil or parsley (optional)

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Instructions

1. Preheat oven and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Cook manicotti shells: Boil the manicotti shells in salted water for 6 to 7 minutes until very al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
3. Prepare broccoli: Steam or blanch the broccoli florets for 2 to 3 minutes until bright green and tender. Drain thoroughly and finely chop the broccoli.
4. Combine filling ingredients: In a large mixing bowl, blend ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, ground nutmeg, salt, black pepper, and the finely chopped broccoli until the mixture is smooth and uniform.
5. Assemble base layer: Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish to create a flavorful base.
6. Fill manicotti shells: Using a piping bag or spoon, carefully fill each manicotti shell with the broccoli-cheese filling. Arrange the filled shells in a single layer in the baking dish.
7. Add sauce and cheese topping: Pour the remaining marinara sauce evenly over the filled shells. Top generously with 1 cup shredded mozzarella and 2 tablespoons grated Parmesan cheese for a golden crust.
8. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and golden brown.
9. Freeze option: To freeze, cover the assembled dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. If baking from frozen, add 10 to 15 extra minutes to the baking time.
10. Garnish and serve: Garnish with chopped fresh basil or parsley, if desired, before serving for added color and freshness.

Notes

• Make sure to cook the manicotti shells al dente to avoid them becoming mushy during baking.
• Steaming broccoli preserves its vibrant color and nutrients better than boiling.
• Use fresh herbs for garnish to enhance the flavor and presentation.
• This dish can be prepared ahead and refrigerated before baking, perfect for meal planning.
• For a gluten-free option, use gluten-free manicotti shells if available.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Broccoli Stuffed Manicotti, Italian Pasta Bake, Vegetarian Pasta, Baked Manicotti, Broccoli Ricotta Pasta