# Components:
→ Pasta
01 - 12 manicotti shells
→ Filling
02 - 2 cups finely chopped broccoli florets (fresh or thawed from frozen)
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 - ¼ teaspoon ground nutmeg
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 - 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook manicotti shells in salted boiling water until very al dente, about 6–7 minutes. Drain and rinse with cold water. Set aside.
03 - Steam or blanch broccoli florets for 2–3 minutes until bright green and just tender. Drain well and finely chop.
04 - In a large bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until fully combined.
05 - Spread 1 cup marinara sauce over the bottom of the baking dish. Fill each manicotti shell with the broccoli-cheese mixture using a piping bag or small spoon and arrange in a single layer.
06 - Pour remaining marinara sauce evenly over the filled shells. Top with shredded mozzarella and grated Parmesan cheese.
07 - Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
08 - Cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding 10–15 minutes if baking from frozen.
09 - Garnish with fresh basil or parsley before serving, if desired.
