Pin It Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in a rich tomato sauce. This comforting Italian-American vegetarian main dish is perfect for prepping ahead and freezing for busy nights.
I first made this broccoli stuffed manicotti when my family was craving something cozy but also wanted more veggies at dinner. Watching everyone scoop up seconds assured me this recipe was a hit worth repeating.
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 Baking Dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- Boil manicotti shells in salted water until very al dente, about 6–7 minutes. Drain and rinse with cold water. Set aside.
- Prepare Broccoli:
- Steam or blanch broccoli for 2–3 minutes until bright and just tender. Drain and finely chop.
- Make Filling:
- Mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli in a large bowl until fully combined.
- Assemble:
- Spread 1 cup marinara sauce in bottom of baking dish. Fill shells with broccoli-cheese mixture. Arrange shells in single layer.
- Add Sauce & Cheese:
- Pour remaining marinara over shells. Top with mozzarella and Parmesan.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake 10 minutes more, until bubbly and golden.
- Freeze Option:
- To freeze, cover tightly with foil and freeze for up to 3 months. Thaw overnight and bake as above, adding 10–15 minutes if baking from frozen.
- Serve:
- Garnish with fresh basil or parsley if desired.
Pin It My kids love helping fill the pasta shells, and seeing their excitement as it bakes makes this broccoli manicotti a true family favorite.
Required Tools
Large pot, steamer basket or saucepan, mixing bowl, 9x13-inch baking dish, aluminum foil, piping bag or small spoon.
Allergen Information
Contains wheat (pasta), milk, and egg. Always check ingredient labels if cooking for those with sensitivities.
Nutritional Information
Per serving: 390 calories, 16 g fat, 41 g carbohydrates, 20 g protein.
Pin It This broccoli stuffed manicotti is cheesy, satisfying, and perfect from freezer to table. Enjoy with a green salad and warm garlic bread for a memorable comfort meal.
Recipe Questions & Answers
- → How do I prepare the broccoli for the filling?
Steam or blanch broccoli florets for 2-3 minutes until bright green and just tender, then finely chop before mixing into the filling.
- → What cheeses are best for the filling?
A combination of ricotta, shredded mozzarella, and grated Parmesan creates a creamy, well-balanced filling.
- → Can I freeze the filled manicotti before baking?
Yes, cover tightly with foil and freeze for up to 3 months; thaw overnight in the refrigerator before baking.
- → How to ensure the manicotti shells cook perfectly?
Boil shells until very al dente (6-7 minutes) since they'll finish baking in the oven, preventing overcooking.
- → What variations can enhance the filling?
Adding sautéed mushrooms or fresh spinach to the filling boosts flavor and texture variety.