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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Assemble base layer: Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish to create a flavorful base.
- 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.
- 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.
- 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.
- 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.
- 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
