Save Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in a rich tomato sauce—perfect for prepping ahead and freezing for busy nights.
The first time I made this cozy broccoli stuffed manicotti, my kids couldn&t wait to dig in. The creamy filling and bubbling cheese reminded us of a favorite Italian restaurant meal at home.
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 the pasta:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish. Cook manicotti shells in boiling salted water for 6–7 minutes until al dente. Drain and rinse with cold water. Set aside.
- Prepare broccoli:
- Steam or blanch broccoli florets for 2–3 minutes until just tender and bright green. Drain well. Finely chop.
- Make filling:
- In a large bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until combined.
- Assemble manicotti:
- Spread 1 cup of marinara sauce in the baking dish. Fill each manicotti shell with the broccoli-cheese mixture using a piping bag or small spoon. Arrange filled shells in a single layer in the dish.
- Top and bake:
- Pour remaining sauce over shells. Top with mozzarella and Parmesan. Cover with foil and bake 30 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
- Freeze option:
- For freezing, cover tightly with foil and freeze up to 3 months. Thaw overnight in the refrigerator before baking, adding 10–15 minutes.
- Garnish and serve:
- Garnish with basil or parsley if desired before serving.
Save My daughter loves helping to fill the shells—it turns dinner prep into a fun family tradition. Serving this manicotti is always a hit, especially on cozy weekends.
Serving Suggestions
Try topping with freshly chopped basil or parsley for a vibrant finish. A simple Caesar salad and warm garlic bread make delicious companions.
Allergen & Nutrition Info
Per serving: 390 calories, 16 g total fat, 41 g carbohydrates, 20 g protein. Contains wheat, milk, and egg. Double-check labels for gluten or allergen concerns.
Recipe Variations
Add sautéed mushrooms or spinach for extra flavor, or use gluten-free manicotti shells for a gluten-free version.
Save This make-ahead broccoli manicotti brings simple comfort to busy evenings. Enjoy every cheesy bite with family and friends!
Recipe FAQ
- → How do I prevent manicotti shells from breaking?
Cook shells until just al dente, drain and rinse with cold water to stop cooking. Handle gently when filling to avoid cracking.
- → Can I use frozen broccoli for the filling?
Yes, thaw and drain frozen broccoli well before chopping and mixing to prevent excess moisture in the filling.
- → What cheeses are best for the filling?
Ricotta provides creaminess, mozzarella adds stretch, and Parmesan brings a sharp, nutty flavor—together they create balanced richness.
- → How long should I bake the dish if frozen beforehand?
Bake covered with foil for 30 minutes, then uncover and bake an additional 15-20 minutes until bubbly and golden.
- → Can I add other vegetables to the filling?
Yes, sautéed mushrooms or spinach work well to enhance flavor and texture in the filling.
- → What sides pair well with this dish?
A crisp green salad and garlic bread complement the richness and offer balance to the meal.