Pin 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. This dish is cozy, satisfying, and makes dinnertime a breeze on busy evenings.
The first time I made this cozy broccoli stuffed manicotti was for a Sunday family dinner. Everyone loved how creamy and flavorful the filling was—even the kids went back for seconds! It has quickly become a staple for our busy weeknights.
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
- Prepare oven and pan:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta shells:
- Cook manicotti shells in salted boiling water until very al dente about 6–7 minutes. Drain and rinse with cold water. Set aside.
- Prepare broccoli:
- Steam or blanch broccoli florets for 2–3 minutes until bright green and just tender. Drain well and finely chop.
- Mix filling:
- In a large bowl mix together ricotta mozzarella Parmesan egg garlic nutmeg salt pepper and chopped broccoli until fully combined.
- Layer sauce:
- Spread 1 cup of marinara sauce over the bottom of the baking dish.
- Stuff shells:
- Fill each manicotti shell with broccoli-cheese mixture. Arrange filled shells in a single layer in the dish.
- Add sauce & cheese:
- Pour remaining marinara sauce over the shells. Top with mozzarella and Parmesan.
- Bake or freeze:
- To bake immediately cover with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes until bubbly and golden.
- Freezing option:
- To freeze cover tightly with foil and freeze up to 3 months. Thaw overnight in the refrigerator and bake as directed adding 10–15 minutes if baking from frozen.
- Garnish & serve:
- Garnish with fresh basil or parsley before serving if desired.
Pin This recipe is a hit at our family gatherings and always brings everyone together around the dinner table. The kids love helping to fill the manicotti shells making it a fun kitchen activity.
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 double-check cheese and pasta labels for gluten or other allergens if needed.
Nutritional Information (per serving)
Calories: 390 Total Fat: 16 g Carbohydrates: 41 g Protein: 20 g
Pin Serve hot with a crisp salad and garlic bread for a comforting meal everyone will enjoy. Leftovers reheat beautifully making busy nights delicious and easy.
Recipe Q&A
- → How do I prepare the broccoli filling?
Steam or blanch fresh or thawed broccoli florets until tender, then finely chop and mix with ricotta, mozzarella, Parmesan, egg, garlic, and seasonings for a creamy filling.
- → Can manicotti shells be cooked ahead of time?
Yes, cook shells until very al dente, then rinse with cold water and set aside to fill later. They finish cooking during baking.
- → What is the best way to bake the filled shells?
Arrange filled manicotti in a sauce-lined dish, cover with remaining marinara and cheese, bake covered for 30 minutes, then uncovered for 10 minutes until golden and bubbly.
- → Is it possible to freeze the prepared dish?
Yes, tightly cover with foil and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.
- → What garnish complements this dish?
Fresh chopped basil or parsley adds color and a bright, fresh flavor to finish the baked manicotti.
- → Can this filling be adapted for added vegetables?
Absolutely, sautéed mushrooms or spinach can be added to the broccoli cheese mixture for extra flavor and texture.