Save to Pinterest Tender manicotti shells stuffed with a savory blend of cheeses, broccoli, and Italian herbs, baked in a zesty tomato sauce. Perfect for prepping ahead and enjoying later for an easy, comforting meal.
This recipe has been a family favorite for years, bringing warmth and comfort to our table on chilly nights.
Ingredients
- Pasta: 12 manicotti shells
- Filling: 2 cups (200 g) broccoli florets, finely chopped (fresh or thawed from frozen, excess moisture removed), 1 ½ cups (340 g) ricotta cheese, 1 cup (115 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese, 1 large egg, 2 cloves garlic, minced, 1 teaspoon dried Italian herbs, ½ teaspoon salt, ¼ teaspoon black pepper
- Sauce & Topping: 3 cups (720 ml) marinara sauce, 1 cup (115 g) shredded mozzarella cheese (for topping), 2 tablespoons grated Parmesan cheese (for topping), 1 tablespoon olive oil (for greasing)
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Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil.
- Cook shells:
- Cook manicotti shells according to package instructions until just al dente. Drain and lay out on a clean towel to prevent sticking.
- Mix filling:
- In a large bowl, mix together ricotta, mozzarella, Parmesan, chopped broccoli, egg, garlic, Italian herbs, salt, and black pepper until well combined.
- Fill shells:
- Fill each manicotti shell with the broccoli-cheese mixture using a spoon or piping bag.
- Prepare baking dish:
- Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Arrange stuffed manicotti in a single layer.
- Add sauce and cheese:
- Pour remaining marinara sauce evenly over the shells. Sprinkle with remaining mozzarella and Parmesan cheese.
- Freeze option:
- Cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking, or bake from frozen, adding 15–20 minutes to bake time.
- Bake:
- Bake (covered with foil) for 30 minutes, then uncover and bake an additional 15–20 minutes, until bubbly and golden.
- Rest:
- Let rest for 10 minutes before serving.
Save to Pinterest Sharing this meal always brings everyone around the table and sparks joyful conversation.
Notes
For a gluten-free version, use gluten-free manicotti shells.
Required Tools
Large pot (for boiling pasta), Mixing bowl, 9x13-inch (23x33 cm) baking dish, Piping bag or spoon, Aluminum foil
Allergen Information
Contains: Wheat (manicotti), Milk, Egg. May contain traces of nuts or soy if present in packaged ingredients always check labels.
Save to Pinterest This cheesy broccoli stuffed manicotti is sure to become your new weeknight favorite, combining comfort and nutrition in every bite.
Recipe FAQs
- → Can I freeze the stuffed manicotti?
Yes, you can freeze the prepared manicotti tightly wrapped. Thaw overnight in the fridge before baking or bake directly from frozen by adding 15-20 minutes to the baking time.
- → What type of cheese is used for the filling?
The filling combines creamy ricotta, shredded mozzarella, and grated Parmesan cheeses for a rich, savory flavor.
- → How do I prevent the manicotti shells from sticking?
Cook the shells al dente and lay them on a clean towel to dry before stuffing to prevent sticking during filling and baking.
- → Can I substitute broccoli with other vegetables?
Yes, chopped spinach or kale work well as alternatives to broccoli in the filling.
- → What herbs add flavor to the filling?
Dried Italian herbs combined with garlic provide a fragrant and savory note to the cheese and vegetable mixture.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and uses vegetarian-friendly ingredients including cheeses and vegetables.
