Name: Broccoli and Cheese Manicotti
Cook time: 45 min
Ingredients: 8 ounce manicotti shells; 1 (32-ounce) container ricotta cheese; 1 1/2 cup (6 ounces) shredded mozzarella chesse, divided; 1/4 cup grated Parmesan cheese; 1 egg; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 (10-ounce) package frozen chopped broccoli, thawed and well drained; 2 cup spaghetti sauce

Broccoli and Cheese Manicotti

15 Comments

SERVES: 4

COOK TIME: 45 Min

Try our Broccoli and Cheese Manicotti tonight. It's a satisfying, homestyle baked Italian favorite that you'll find a cinch to make from scratch, especially when you use our fool-proof trick for filling the pasta shells!

What You'll Need

8 ounces manicotti shells
1 (32-ounce) container ricotta cheese
1 1/2 cup (6 ounces) shredded mozzarella chesse, divided
1/4 cup grated Parmesan cheese
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped broccoli, thawed and well drained
2 cups spaghetti sauce

What to Do

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Cook manicotti shells according to package directions; drain, rinse, and drain again.
In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, egg, salt, and pepper. Add broccoli; mix well.
Fill each manicotti shell with about 1/3 cup cheese mixture (see Notes) and place in prepared baking dish. Pour spaghetti sauce over stuffed shells and sprinkle with remaining mozzarella cheese.
Bake 35 to 40 minutes, or until hot and bubbling.

Notes

For an easy way to fill manicotti shells, place cheese mixture in a resealable plastic storage bag. Snip off a corner of bag and squeeze cheese mixture into shells.
For an extra burst of flavor, add 1/8 teaspoon ground nutmeg to the cheese mixture.
If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 862
Calories from Fat 405
Total Fat 45g 69 %
Saturated Fat 27g 135 %
Trans Fat 0.0g 0 %
Protein 49g 99 %

Amount Per Serving % Daily Value *
Cholesterol 206mg 69 %
Sodium 1,479mg 62 %
Total Carbohydrates 64g 21 %
Dietary Fiber 4.2g 17 %
Sugars 9.5g 0 %

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toniretman 5006408

Sep 21, 2016

I ended up splitting my shell. Broccoli should have been cut up small first. Too much of a pain. Won't be making this again

grmaymin 0946468

Sep 11, 2013

I have made this for years & years using spinach instead of broccoli & it is delicious too.

Red Headed Strange r

Mar 21, 2013

Another trick when filling manicotti - split the shells longways and fill, place in pan seam side down. And if adding any vegetables for an alternative (spinach, chard, etc.) make sure all moisture is pressed out of vegetable as much as possible. Otherwise, a gloppy, ruined dish.

kitten367 2049060

Sep 29, 2012

I just bought 3 24oz containers of cottage cheese. I'm going to use my food processor to mix the cottage cheese, parm cheese,egg & salt & pepper. Then I will add the shredded cheese with the broccoli. I'm also going to add some garlic. : * )

Half Pint 13

Aug 31, 2012

I use lasagna noodles so much easier to fill put em seem side down and no one is ever the wiser lol

Member chacala

Mar 21, 2012

I couldn't find ricotta cheese I used cottage cheese & no parmigiana cheese had to use keso cotija seco seco I found all uther ingredient my family loved it I live 45 minits from Portavallarta Mexico it's hard to find ingredient here some times the small changes were good

ds1moved 0892606

Feb 11, 2012

I couldn't find the manicotti shells so I used the large shells you would use for stuffed shells. This recipe is great. My 5 year old granddaughter loved it as well as my son who is a vegetarian. Highly recommend you to try it. So easy to make as well!

samortimore2 81165 05

Feb 11, 2012

What to do with the broccoli?

mamabo53

Jan 30, 2012

I love this site and my husband has health issues that I need to cook diffrently. No salt - low-fat, so I would like to see the nutritional information.

kellybc2002 946786 7

Jan 29, 2012

I have tried several of the recipes from your site and have been pleased. The only problem, is I wish you included nutritional values. It would make it easier.

booboobates

Jan 25, 2012

As with VERY recipe i've made so far, they'e all been (dare i say it? sooo good!!! Thanks!

chickenlittle

Jan 24, 2012

He used fresh pasta here, or someone made the batter for the crepe-like "pancakes" that form the manicotti. I've made it that way. This recipe looks good, otherwise. I'm going to try it with chopped spinach instead due to DH's preferences. One other tip: Instead of stuffing manicotti, get flat sheets of lasagna (not the curly kind) , place the filling in the middle, and then roll. Much faster than even the bag method above.

wvwoman

Jan 24, 2012

The picture with this recipe is obviously not manicotti shells...

lala1941jan 423498 9

Jan 24, 2012

Sounds great but I think I'll use spinach instead.

Sierra1

Feb 10, 2011

We had this last night for dinner. It was SUPER good. The recipe states it is 4 servings ---it's a "healthy" 4. Our family of 4 had 3 of them left. We will definitely be making these again. Thanks Mr. Food!