# What Goes In:
→ Pasta
01 - 12 manicotti shells
→ Filling
02 - 2 cups broccoli florets, finely chopped (fresh or thawed, excess moisture removed)
03 - 1 ½ cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1 teaspoon dried Italian herbs
09 - ½ teaspoon salt
10 - ¼ 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 - 1 tablespoon olive oil (for greasing)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Cook manicotti shells according to package directions until just al dente. Drain and arrange on a clean towel to prevent sticking.
03 - In a large bowl, mix ricotta, mozzarella, Parmesan, broccoli, egg, garlic, Italian herbs, salt, and black pepper until fully incorporated.
04 - Fill each manicotti shell with the broccoli and cheese mixture using a spoon or piping bag.
05 - Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange stuffed shells in a single layer on top.
06 - Pour remaining marinara sauce evenly over the manicotti. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking or bake from frozen, adding 15–20 minutes to total baking time.
08 - Bake covered with foil for 30 minutes.
09 - Remove foil and continue baking for an additional 15–20 minutes until sauce bubbles and cheese is golden brown.
10 - Allow to rest for 10 minutes before serving to set.
