Save to Pins 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 made this Cozy Broccoli Stuffed Manicotti last winter when my family was craving something comforting yet packed with veggies. The creamy filling combines broccoli with three cheeses for a rich taste that everyone loved.
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
- Prepare the baking dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook 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.
- Make filling:
- In a large bowl, mix together ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until fully combined.
- Layer sauce:
- Spread 1 cup of marinara sauce over the bottom of the baking dish.
- Stuff manicotti:
- 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.
- Add sauce and cheese:
- Pour remaining marinara sauce evenly over the shells. Top with mozzarella and Parmesan.
- Bake:
- To Bake Immediately: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden.
- Freeze option:
- To Freeze for Later: Cover tightly with foil and freeze for up to 3 months. 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 to Pins My kids loved helping stuff the manicotti shells, and we always save a batch in the freezer for busy evenings when we need a hearty, home-cooked meal fast.
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. Double-check cheese and pasta labels for gluten or other allergens if needed.
Nutritional Information
Per serving: Calories: 390, Total Fat: 16 g, Carbohydrates: 41 g, Protein: 20 g.
Save to Pins This manicotti is cheesy, veggie-packed, and makes an easy dinner any night of the week. Freeze a batch to enjoy homemade comfort food whenever you need it!
Questions & Answers
- → How do I prepare the broccoli for filling?
Steam or blanch broccoli florets for 2-3 minutes until bright green and just tender, then drain and finely chop for the filling.
- → Can I freeze the stuffed manicotti before baking?
Yes, cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What cheeses are used in the filling?
The filling combines ricotta, shredded mozzarella, and grated Parmesan cheeses for a creamy texture and rich flavor.
- → How long should the manicotti be baked?
Bake covered with foil for 30 minutes, then uncovered for 10 more minutes until bubbly and golden on top.
- → Are there any suggestions to enhance the filling?
Adding sautéed mushrooms or spinach to the broccoli mixture adds extra flavor and texture variations.