Manicotti shells filled with broccoli and cheese, baked in tomato sauce for a creamy, comforting dish.
# What You Need:
→ Pasta
01 - 12 manicotti pasta shells
→ Filling
02 - 2 cups finely chopped broccoli florets (fresh or thawed from frozen)
03 - 1 1/2 cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 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)
# Directions:
01 - Preheat 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 and rinse with cold water. Set aside.
03 - Steam or blanch broccoli florets for 2 to 3 minutes until bright green and just tender. Drain thoroughly and finely chop.
04 - Combine ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli in a large bowl until evenly incorporated.
05 - Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
06 - Fill each manicotti shell with the broccoli and cheese mixture using a piping bag or small spoon. Arrange shells in a single layer in the baking dish.
07 - Pour remaining marinara sauce evenly over filled shells. Sprinkle with mozzarella and Parmesan cheese.
08 - Cover dish with foil and bake for 30 minutes.
09 - Remove foil and bake an additional 10 minutes until sauce is bubbly and cheese is golden.
10 - For freezing, cover tightly with foil and freeze up to 3 months. Thaw overnight in refrigerator before baking as directed, adding 10 to 15 minutes if baking from frozen.
11 - Sprinkle with fresh basil or parsley before serving, if desired.
