Wednesday, June 15, 2011

Broccoli and Cheese Manicotti

Manicotti is one of my favorite meals.  

This recipe is my basic way of making this dish 
. . . what I like about this recipe is the addition
 of broccoli to the cheese mixture.  Check out
the tips at the end of the recipe!

  • 8 ounces manicotti shells
  • 1 (32-ounce) container ricotta cheese
  • 1/2 cups (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

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


  • For an easy way to fill the manicotti shells, place the cheese mixture in a resealable plastic storage bag. Snip off a corner of the bag and squeeze the cheese mixture into the shells.
  • For an extra burst of flavor, add 1/8 teaspoon ground nutmeg to the cheese mixture.

Source:  Mr. Food


Alessandra said...

Ciao!! This looks delicious!

Catherine said...

Gina, I would love this for dinner tonight. You and I must have the same taste. Have a wonderful weekend. Blessings, Catherine xo

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