Pin Tender manicotti shells filled with a creamy blend of cheeses and broccoli, topped with marinara and baked to golden perfection. Perfect for make-ahead weeknight dinners or entertaining.
This recipe has become a family favorite for busy weeknights when I want comfort food without much fuss.
Ingredients
- Pasta: 12 manicotti shells
- Filling: 2 cups (200 g) broccoli florets finely chopped, 1 ½ cups (340 g) ricotta cheese, 1 cup (115 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese, 1 large egg, 2 cloves garlic minced, ½ tsp dried Italian herbs, ½ tsp salt, ¼ tsp black pepper
- Sauce & Topping: 3 cups (720 ml) marinara sauce, 1 cup (115 g) shredded mozzarella cheese, ¼ cup (25 g) grated Parmesan cheese, 2 tbsp fresh basil chopped (optional for serving)
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- Cook manicotti shells in a large pot of salted boiling water for 6–7 minutes until just al dente. Drain and lay out on a baking sheet to cool.
- Step 3:
- Steam or blanch the broccoli for 2–3 minutes until just tender. Drain and finely chop.
- Step 4:
- In a large bowl combine ricotta, mozzarella, Parmesan, egg, garlic, Italian herbs, salt, pepper, and the cooled broccoli. Mix until well blended.
- Step 5:
- Stuff each manicotti shell with the cheese and broccoli mixture using a spoon or piping bag.
- Step 6:
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Arrange manicotti in a single layer over the sauce.
- Step 7:
- Top with remaining marinara sauce then sprinkle with mozzarella and Parmesan.
- Step 8:
- To freeze Cover tightly with foil and freeze for up to 2 months. To bake immediately Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until bubbling and golden. To bake from frozen Bake covered at 375°F (190°C) for 1 hour then uncover and bake 20 minutes more or until heated through.
- Step 9:
- Let rest for 5–10 minutes before serving. Garnish with fresh basil if desired.
Pin Sharing this meal has brought many joyful moments around our family table, reminding us of the simple pleasures of homemade food.
Notes
Substitute spinach or kale for broccoli if preferred. Add a pinch of red pepper flakes for a spicy kick. Serve with a green salad and crusty bread. Wine pairing A crisp Pinot Grigio or light Chianti works well.
Required Tools
Large pot Slotted spoon Mixing bowls 9x13-inch (23x33 cm) baking dish Aluminum foil Spoon or piping bag
Allergen Information
Contains dairy (ricotta mozzarella Parmesan) eggs and wheat (manicotti shells). For gluten-free Use gluten-free manicotti shells. For egg-free Omit egg though texture may differ. Always double-check ingredient labels for allergens.
Pin This cheesy broccoli stuffed manicotti is a perfect blend of comfort and nutrition sure to please any crowd.
Recipe Q&A
- → Can I substitute the broccoli with other vegetables?
Yes, spinach or kale can be used as alternatives to broccoli to vary the flavor and texture.
- → How do I prepare the manicotti shells before stuffing?
Cook the shells in salted boiling water until just al dente, then drain and cool on a baking sheet before filling.
- → Is it possible to freeze the assembled dish?
Absolutely. Cover tightly with foil and freeze for up to two months. Bake from frozen as directed for best results.
- → What is the best way to bake for a golden top?
Bake covered initially, then remove the foil and continue baking until the cheese is bubbly and lightly golden.
- → Can this dish be made egg-free?
Yes, omitting the egg is an option, but note that the texture of the filling may be slightly different.
- → What cheeses are used in the filling?
A creamy blend of ricotta, shredded mozzarella, and grated Parmesan forms the flavorful filling base.