# Ingredient List:
→ Pasta
01 - 12 manicotti pasta shells
→ Filling
02 - 2 cups finely chopped broccoli florets (fresh or thawed)
03 - 1 1/2 cups ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauce & Topping
11 - 3 cups marinara sauce
12 - 1 cup shredded mozzarella cheese (for topping)
13 - 2 tablespoons grated Parmesan cheese (for topping)
14 - 2 tablespoons chopped fresh basil or parsley (optional)
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook manicotti shells in boiling salted water for 6 to 7 minutes until very al dente. Drain, rinse with cold water, and set aside.
03 - Steam or blanch broccoli florets for 2 to 3 minutes until tender and bright green. Drain well and finely chop.
04 - In a large bowl, thoroughly mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, pepper, and chopped broccoli.
05 - Spread 1 cup of marinara sauce over the bottom of the prepared baking dish. Fill each manicotti shell with the broccoli-cheese mixture using a piping bag or small spoon. Arrange the filled shells in a single layer in the dish.
06 - Pour the remaining marinara sauce evenly over the filled shells. Sprinkle with mozzarella and Parmesan cheese.
07 - Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking for 10 more minutes until the top is bubbly and golden.
08 - Cover tightly with foil and freeze up to 3 months. Thaw overnight in the refrigerator before baking, then bake as directed, adding 10 to 15 minutes if cooking from frozen.
09 - Garnish with fresh basil or parsley if desired before serving.
