Broccoli Stuffed Manicotti

Tender manicotti pasta shells filled with a creamy broccoli and cheese mixture, baked in a rich tomato sauce and perfect for prepping ahead and freezing for busy nights.

I first made this broccoli stuffed manicotti for a girls' night in. Everyone loved that it tasted indulgent while sneaking in veggies, and it quickly became a favorite for busy weeknights at my house.

Ingredients

• Pasta: 12 manicotti shells
• Filling: 2 cups broccoli florets (fresh or thawed from frozen), finely chopped; 1 ½ cups ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup 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 marinara sauce; 1 cup shredded mozzarella cheese (for topping); 2 tablespoons grated Parmesan cheese (for topping); 2 tablespoons chopped fresh basil or parsley (optional, for garnish)

Instructions

Prep Oven & 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.

Prepare Broccoli:

Steam or blanch broccoli florets for 2–3 minutes until bright green and tender. Drain and finely chop.

Mix Filling:

Mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli in a large bowl until combined.

Layer Sauce:

Spread 1 cup marinara sauce on the bottom of the baking dish.

Fill Shells:

Fill manicotti shells with the broccoli-cheese mixture using a piping bag or small spoon. Arrange in a single layer in the dish.

Add Sauce & Cheese:

Pour remaining marinara sauce over shells. Top with mozzarella and Parmesan.

Bake Immediately:

Cover with foil and bake for 30 minutes. Remove foil and bake 10 additional minutes until bubbly and golden.

To Freeze:

Cover tightly with foil and freeze up to 3 months. Thaw overnight before baking, add 10–15 minutes if baking from frozen.

Garnish & Serve:

Top with chopped fresh basil or parsley if desired.

Pin It

My kids always ask for seconds, and I love making a double batch so we have extra for those hectic nights when no one feels like cooking.

Required Tools

Large pot for boiling pasta, steamer basket or saucepan for broccoli, mixing bowl, baking dish, aluminum foil, piping bag or small spoon.

Allergen Information

Contains wheat, milk, and egg. Check ingredient labels for possible gluten or other allergens.

Nutritional Information (per serving)

Calories: 390, Total Fat: 16 g, Carbohydrates: 41 g, Protein: 20 g

Pin It

This cozy manicotti is best enjoyed hot from the oven. Leftovers reheat beautifully for lunch the next day.

Recipe FAQs

→ How do I cook the manicotti shells for stuffing?

Boil the shells in salted water until very al dente, about 6-7 minutes, then rinse with cold water to stop cooking before filling.

→ Can I use frozen broccoli for the filling?

Yes, use thawed frozen broccoli florets, steamed or blanched until bright green and tender before chopping for the filling.

→ What cheeses are best for the filling mixture?

A combination of ricotta, shredded mozzarella, and grated Parmesan creates a creamy, rich filling with balanced flavor.

→ How should I bake the dish after assembling?

Cover with foil and bake at 375°F for 30 minutes, then uncover and bake an additional 10 minutes until bubbly and golden.

→ Is it possible to prepare this dish in advance?

Yes, assemble the filled shells in the baking dish, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.

→ Can I add other vegetables to the filling?

Sautéed mushrooms or spinach can be added to enhance flavor and nutrition in the filling mixture.