Save Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in a rich tomato sauce are perfect for prepping ahead and freezing for busy nights.
My family loves this cozy dish, especially when we crave something warm and comforting but want to keep things meatless. It was a big hit at our last Sunday dinner, and I often prep a pan to stash in the freezer for those days when everyone's too busy to cook from scratch.
Ingredients
- Manicotti shells: 12 pieces
- Broccoli florets: 2 cups (200 g), finely chopped (fresh or thawed from frozen)
- Ricotta cheese: 1 ½ cups (340 g)
- Mozzarella cheese: 1 cup (100 g), shredded
- Parmesan cheese: ½ cup (50 g), grated
- Egg: 1 large
- Garlic: 2 cloves, minced
- Ground nutmeg: ¼ teaspoon
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Marinara sauce: 3 cups (700 ml)
- Mozzarella cheese (for topping): 1 cup (100 g), shredded
- Parmesan cheese (for topping): 2 tablespoons, grated
- Fresh basil or parsley (optional, for garnish): 2 tablespoons, chopped
Instructions
- Prep the Oven and 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 green and just tender. Drain well and finely chop.
- Mix Filling:
- In a large bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli.
- Layer Sauce:
- Spread 1 cup marinara sauce in the bottom of the baking dish.
- Fill Shells:
- Fill each manicotti with broccoli-cheese mixture using a piping bag or small spoon. Arrange stuffed shells in a single layer.
- Add More Sauce & Cheese:
- Pour remaining marinara sauce over the shells and top with mozzarella and Parmesan.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake another 10 minutes, until bubbly and golden.
- Freeze Option:
- To freeze, cover tightly with foil and freeze up to 3 months. Thaw overnight before baking, adding 10–15 minutes if starting from frozen.
- Garnish & Serve:
- Top with basil or parsley if desired before serving.
Pin it My kids love helping fill the shells, and it's always fun watching the whole pan disappear at the dinner table. Making extra for the freezer is a lifesaver when schedules get hectic.
Required Tools
Large pot, steamer basket or saucepan, mixing bowl, 9x13-inch baking dish, aluminum foil, piping bag or small spoon.
Nutritional Information
Per serving: Calories 390, Total Fat 16 g, Carbohydrates 41 g, Protein 20 g.
Serving Suggestions
Serve with a crisp green salad and garlic bread. Pairs beautifully with a light-bodied red wine like Pinot Noir.
Pin it This comfort food classic is sure to satisfy and it's easy to customize for your family. Prep an extra batch so you always have something hearty ready to go!
Frequently Asked Questions
- → How do I prepare the broccoli for the filling?
Steam or blanch the broccoli florets for 2–3 minutes until bright green and tender, then drain and finely chop before mixing with the cheeses.
- → Can I freeze the filled manicotti before baking?
Yes, cover the filled shells tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What type of pasta is best for this dish?
Manicotti shells work best as they hold the filling well and cook to a tender, al dente texture after baking.
- → Can I add other vegetables to the filling?
Yes, sautéed mushrooms or spinach can be incorporated for additional flavor and texture.
- → What cheese combination is used in the filling?
The filling combines ricotta, shredded mozzarella, and grated Parmesan cheeses for a creamy, flavorful mix.
- → What is the recommended baking temperature and time?
Bake covered at 375°F (190°C) for 30 minutes, then uncovered for an additional 10 minutes until bubbly and golden.