# Components:
→ Pasta
01 - 12 manicotti shells
→ Filling
02 - 2 cups finely chopped broccoli florets (fresh or thawed)
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)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil manicotti shells in salted water for 6–7 minutes until very al dente, then drain and rinse with cold water. Set aside.
03 - Steam or blanch broccoli florets for 2–3 minutes until bright green and tender. Drain and finely chop.
04 - In a large bowl, mix ricotta, shredded mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until fully combined.
05 - Spread 1 cup marinara sauce evenly over the bottom of the prepared baking dish.
06 - Fill each manicotti shell with the broccoli-cheese mixture using a piping bag or spoon and arrange them in a single layer in the baking dish.
07 - Pour remaining marinara sauce evenly over the filled shells. Sprinkle with shredded mozzarella and grated Parmesan cheese.
08 - Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden brown.
09 - For freezing, cover tightly with foil and freeze up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10–15 minutes if baking from frozen.
10 - Garnish with fresh basil or parsley before serving, if desired.
