Save It Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in a rich tomato sauce—perfect for prepping ahead and freezing for busy nights.
The first time I made this broccoli stuffed manicotti was for a cozy family Sunday dinner. Everyone loved the creamy filling and how satisfying the dish was. It quickly became one of our favorites for busy nights when we wanted something hearty but easy to make ahead.
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 Baking Dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Boil Pasta:
- Cook manicotti shells in salted boiling water until very al dente, about 6–7 minutes. Drain and rinse with cold water. Set aside.
- Prepare Broccoli:
- Steam or blanch broccoli florets for 2–3 minutes until bright green and just tender. Drain well and finely chop.
- Mix Filling:
- In a large bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until fully combined.
- Sauce Base:
- Spread 1 cup of marinara sauce over the bottom of the baking dish.
- Stuff Shells:
- Fill each manicotti shell with the broccoli-cheese mixture using a piping bag or small spoon. Arrange filled shells in a single layer in the baking dish.
- Sauce & Cheese:
- Pour remaining marinara sauce evenly over the shells. Top with mozzarella and Parmesan.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Freeze Option:
- Cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding 10–15 minutes if baking from frozen.
- Garnish:
- Garnish with fresh basil or parsley before serving if desired.
Save It Gathering around the table to enjoy this manicotti brings back many gentle evenings spent with my family. It's always the kind of meal that gets everyone talking and sharing stories over a slow dinner.
Required Tools
Large pot, steamer basket or saucepan, mixing bowl, 9x13-inch baking dish, aluminum foil, piping bag or small spoon
Allergen Information
Contains wheat (pasta), milk, and egg. Always verify cheese and pasta labels if you need to avoid gluten or other allergens.
Nutritional Information (per serving)
Calories: 390, Total Fat: 16 g, Carbohydrates: 41 g, Protein: 20 g
Save It This broccoli stuffed manicotti makes any weeknight feel extra special. Leftovers reheat beautifully for satisfying lunches the next day.
Common Questions About Recipes
- → How do I cook manicotti shells for stuffing?
Boil the manicotti shells in salted water until very al dente, about 6–7 minutes. Drain and rinse with cold water to stop cooking, then fill immediately.
- → Can I use frozen broccoli for the filling?
Yes, thaw frozen broccoli and lightly steam or blanch it until just tender before mixing into the cheese filling.
- → What cheeses are used in the filling?
The filling combines ricotta, shredded mozzarella, and grated Parmesan cheese, creating a creamy and flavorful mixture.
- → How long should the dish be baked?
Bake covered with foil for 30 minutes, then uncovered for an additional 10 minutes until the topping is bubbly and golden.
- → Is this dish suitable for freezing?
Yes, after filling the shells and covering with sauce and cheese, freeze tightly with foil for up to 3 months. Thaw overnight before baking.
- → What herbs best garnish this dish?
Fresh chopped basil or parsley add a bright, fresh finish when sprinkled over before serving.