Save Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in a rich tomato sauce are perfect for prepping ahead and freezing for busy nights.
I first made this for a family get-together, and the bubbling cheese and rich tomato sauce filled the house with an irresistible aroma. Watching everyone enjoy it, I knew this was a dish worth repeating for busy weeknights and special occasions alike.
Ingredients
- Pasta: 12 manicotti shells
- Filling: 2 cups (200 g) finely chopped broccoli florets (fresh or thawed from frozen), 1 ½ cups (340 g) ricotta cheese, 1 cup (100 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese, 1 large egg, 2 cloves garlic (minced), ¼ teaspoon ground nutmeg, ½ teaspoon salt, ¼ teaspoon black pepper
- Sauce & Topping: 3 cups (700 ml) marinara sauce, 1 cup (100 g) shredded mozzarella cheese (for topping), 2 tablespoons grated Parmesan cheese (for topping), 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
Instructions
- Prep the pan:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
- Cook the pasta:
- Cook manicotti shells in salted boiling water until very al dente, about 6 minutes. Drain and rinse with cold water; set aside.
- Prepare broccoli:
- Steam or blanch broccoli florets for 2 minutes until bright green and tender. Drain well and finely chop.
- Mix filling:
- In a large bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and broccoli until combined.
- Layer the sauce:
- Spread 1 cup marinara sauce in the baking dish.
- Stuff manicotti:
- Fill each shell with broccoli-cheese mixture using piping bag or spoon. Arrange in a single layer in the dish.
- Add sauce and cheese:
- Pour remaining marinara sauce over shells. Top with mozzarella and Parmesan.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake 10 more minutes, until bubbly and golden.
- Freezing:
- To freeze, cover with foil and freeze up to 3 months. Thaw overnight in fridge and bake as above, adding 10 minutes if needed.
- Garnish:
- Top with basil or parsley before serving if desired.
Save This is the meal my kids request for Sunday dinner, and when my parents visit, we always make a double batch to ensure everyone has leftovers for lunch the next day.
Variations
Add sautéed mushrooms or spinach to the filling for extra vegetable flavor. Use gluten-free pasta shells for a wheat free version.
Serving Suggestions
Serve with a crisp green salad and garlic bread. Pairs perfectly with a light-bodied red wine like Pinot Noir for a full Italian-American experience.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until heated through.
Save A sprinkle of fresh herbs and a crack of black pepper finishes this cozy dish for all. Enjoy every cheesy bite!