# What You Need:
→ Pasta
01 - 12 manicotti shells
→ Filling
02 - 2 cups broccoli florets, finely chopped
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 - 1/2 teaspoon dried Italian herbs
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauce & Topping
11 - 3 cups marinara sauce
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons fresh basil, chopped (optional)
# Steps:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot, cook manicotti shells for 6 to 7 minutes until just al dente. Drain and place shells on a baking sheet to cool.
03 - Steam or blanch broccoli for 2 to 3 minutes until just tender. Drain and chop finely.
04 - In a large mixing bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, Italian herbs, salt, pepper, and broccoli. Mix thoroughly until well combined.
05 - Fill each manicotti shell with the cheese and broccoli mixture using a spoon or piping bag.
06 - Spread 1 cup of marinara sauce evenly on the bottom of the baking dish. Arrange manicotti in a single layer over the sauce.
07 - Pour remaining marinara sauce over the shells and sprinkle with mozzarella and Parmesan cheese.
08 - To bake immediately, cover with foil and bake for 30 minutes. Remove foil and bake 15 minutes more until bubbling and golden. To freeze, cover tightly with foil and freeze up to 2 months. To bake from frozen, bake covered at 375°F for 1 hour, then uncover and bake 20 minutes longer until heated through.
09 - Allow to rest 5 to 10 minutes before serving. Garnish with fresh basil if desired.
