Save Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in a rich tomato sauce. This cozy dinner is perfect for prepping ahead and freezing for busy nights.
I first made this broccoli stuffed manicotti for my family on a chilly winter weekend. It has become our go-to comfort dish whenever we crave something hearty yet loaded with veggies. Even picky eaters enjoy the cheesy broccoli filling!
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 & Cook Pasta:
- Preheat oven to 375°F (190°C). Lightly grease 9x13-inch (23x33 cm) baking dish. Cook manicotti shells in salted boiling water for about 6 7 minutes until very al dente. 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, combine ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until mixed.
- Layer Sauce:
- Spread 1 cup marinara sauce over the bottom of baking dish.
- Stuff & Arrange Manicotti:
- Fill manicotti shells with broccoli-cheese mixture using a piping bag or small spoon. Arrange in a single layer.
- Top & Bake:
- Pour remaining marinara sauce over shells. Sprinkle mozzarella and Parmesan on top. To bake immediately, cover with foil and bake 30 minutes, then bake uncovered for 10 more minutes until bubbly and golden.
- Freeze for Later:
- To freeze, cover tightly with foil and freeze for up to 3 months. Thaw overnight in refrigerator before baking as directed, adding 10 15 minutes if baking from frozen.
- Finish & Garnish:
- Before serving, garnish with fresh basil or parsley if desired.
Save My kids love helping pipe the filling into the shells. It's a fun kitchen project that brings everyone together before a delicious meal.
Required Tools
Large pot, steamer or saucepan, mixing bowl, 9x13-inch baking dish, aluminum foil, piping bag or spoon
Allergen Information
This recipe contains wheat (from pasta), milk (cheeses), and egg. Always check your cheese and pasta ingredients for allergens if needed.
Nutritional Information
Per serving: 390 calories, 16 g fat, 41 g carbohydrates, 20 g protein.
Save Enjoy this cozy manicotti straight from the oven and savor the creamy filling with every bite. Leftovers heat up beautifully for easy next-day lunches.
Recipe FAQ
- → How do I prepare the broccoli for the filling?
Steam or blanch the broccoli florets for 2–3 minutes until bright green and just tender, then finely chop before mixing with the cheeses.
- → Can I freeze the filled manicotti before baking?
Yes, cover the filled dish tightly with foil and freeze for up to 3 months. Thaw overnight before baking as directed.
- → What cheeses are used in the filling?
The filling combines ricotta, shredded mozzarella, grated Parmesan, and a touch of egg to bind the mixture.
- → How long should the manicotti pasta shells be cooked before filling?
Cook the shells in salted boiling water until very al dente, about 6–7 minutes, since they finish cooking in the oven.
- → Are there recommended garnishes for serving?
Chopped fresh basil or parsley add a fragrant, fresh finish when sprinkled on after baking.