# What You'll Need:
→ Pasta
01 - 12 manicotti shells
→ Filling
02 - 2 cups finely chopped broccoli florets, fresh or thawed
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
13 - 2 tablespoons grated Parmesan cheese
14 - 2 tablespoons chopped fresh basil or parsley, optional
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil manicotti shells in salted water for 6 to 7 minutes until very al dente. Drain and rinse with cold water; set aside.
03 - Steam or blanch broccoli florets for 2 to 3 minutes until bright green and tender. Drain and finely chop.
04 - In a large bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli until fully blended.
05 - Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
06 - Fill each shell with the broccoli-cheese mixture using a piping bag or small spoon. Arrange filled shells in a single layer in the baking dish.
07 - Pour remaining marinara sauce evenly over the shells. Top with shredded mozzarella and grated Parmesan.
08 - Cover dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
09 - For freezing, cover tightly with foil and freeze up to 3 months. Thaw overnight before baking, adding 10 to 15 minutes if baking from frozen.
10 - Garnish with fresh basil or parsley before serving, if desired.
