Save to Pinterest 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.
This broccoli stuffed manicotti has become my secret weapon for busy weeknights when I still crave homemade comfort. The cheesy filling always wins smiles, and making a double batch to freeze means delicious dinners are only an oven preheat away.
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
- Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Prepare Pasta:
- Cook manicotti shells in salted boiling water until very al dente, about 6–7 minutes. Drain and rinse with cold water. Set aside.
- Prep 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 (use a piping bag or small spoon). Arrange filled shells in a single layer in the baking dish.
- Top & Finish:
- Pour remaining marinara sauce evenly over the shells. Top with mozzarella and Parmesan.
- To Bake Immediately:
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, until bubbly and golden.
- 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 Pinterest This recipe is always a winner for family gatherings—both my kids and my vegetarian relatives love the cheesy, veggie-packed filling. Making it together has become a special kitchen tradition for our Sunday dinners.
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 Pinterest Serve with salad and warm garlic bread for a comforting meal. This cozy recipe is a delicious make-ahead option for busy weeks.
Recipe Questions & Answers
- → What type of pasta is used?
Twelve manicotti shells are used, cooked al dente before filling.
- → How is the broccoli prepared?
Broccoli florets are steamed or blanched until bright green and tender, then finely chopped for the filling.
- → Can I freeze this dish?
Yes, after assembling, cover tightly and freeze for up to 3 months. Thaw overnight before baking.
- → What cheeses are included in the filling?
The filling combines ricotta, shredded mozzarella, and grated Parmesan cheeses for a creamy texture.
- → Are there any seasoning tips?
Garlic, ground nutmeg, salt, and black pepper are mixed into the filling to enhance flavor naturally.
- → Is this dish suitable for vegetarians?
Yes, it uses vegetarian-friendly ingredients including pasta, cheeses, and vegetables.