# What you'll need:
→ Pasta
01 - 12 manicotti shells
→ Filling
02 - 2 cups finely chopped broccoli florets (fresh or thawed from frozen)
03 - 1 ½ cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - ¼ teaspoon ground nutmeg
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Sauce & Topping
11 - 3 cups marinara sauce
12 - 1 cup shredded mozzarella cheese (for topping)
13 - 2 tablespoons grated Parmesan cheese (for topping)
14 - 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
# Method:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil manicotti shells in salted water for 6 to 7 minutes until very al dente. Drain, rinse with cold water, and set aside.
03 - Steam or blanch broccoli florets for 2 to 3 minutes until bright green and tender. Drain well and finely chop.
04 - In a large bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until fully incorporated.
05 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
06 - Fill each manicotti shell with the broccoli-cheese mixture using a piping bag or small spoon. Arrange the filled shells in a single layer in the baking dish.
07 - Pour remaining marinara sauce evenly over the arranged shells. Sprinkle with mozzarella and Parmesan cheese.
08 - Cover the dish with foil and bake for 30 minutes.
09 - Remove the foil and bake for an additional 10 minutes until the top is bubbly and golden.
10 - To freeze, cover tightly with foil and freeze up to 3 months. Thaw overnight before baking as directed, adding 10 to 15 minutes if baking from frozen.
11 - Garnish with fresh basil or parsley if desired before serving.
