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Three-Cheese Broccoli Stuffed Manicotti

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PREP TIME
45 min
COOKING TIME
45 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner Italian
Three-Cheese Broccoli Stuffed Manicotti
Ingredients
  • 2 large heads broccoli
  • 1 (8 ounce) package manicotti shells
  • 2 cloves garlic, crushed
  • 1 cup ricotta cheese
  • 4 ounces grated provolone cheese
  • 1 1/2 cups grated Parmigiano-Reggiano cheese, divided, or more to taste
  • 2 large eggs, beaten
  • 2 teaspoons kosher salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 teaspoon freshly ground black pepper
  • 1 pinch freshly grated nutmeg
  • 3 1/2 cups prepared marinara sauce
  • 2 1/2 cups water
  • 6 ounces cooked, crumbled, hot Italian sausage
  • 1 tablespoon freshly chopped Italian parsley, or to taste
Instructions
1
Boil a large quantity of salted water in a pot until it reaches a rolling boil.
2
Meanwhile, take the broccoli apart and separate the stems from the florets. Cut the florets in half and cut each stem into several long, thin pieces.
3
Place the broccoli stems in the boiling water and cook for 3 to 4 minutes. Then add the florets and continue cooking until they are just tender, about another 3 minutes.
4
Use a slotted spoon to transfer the broccoli to a bowl of cold water, leaving the boiling water on the stove. Let it sit until cooled down, about 2 minutes. Transfer to a colander and let it sit until all the water has been drained.
5
Meanwhile, add the manicotti to the boiling water and cook, stirring occasionally, until they are tender but still slightly soft, 6 to 7 minutes. Use a slotted spoon to gently transfer the manicotti into the bowl of cold water.
6
Chop the cooled, drained broccoli into small pieces. Transfer 3 cups of chopped broccoli to a mixing bowl and reserve any extra for another time.
7
Add garlic, ricotta cheese, provolone cheese, 1 ¼ cups of Parmigiano-Reggiano, eggs, salt, cayenne pepper, black pepper, and nutmeg to the broccoli. Mix everything together with a spoon until it's thoroughly combined. Cover and refrigerate until needed.
8
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
9
Bring the tomato sauce and water to a simmer over medium-high heat.
10
Ladle ½ inch of hot sauce into a 9x13-inch baking dish or lasagna pan. Add cooked Italian sausage on top.
11
Transfer the broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff.
12
Place the stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
13
Ladle just enough sauce over the manicotti. Sprinkle ¼ cup of Parmigiano-Reggiano over top.
14
Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
15
Garnish with parsley and let it sit for 10 minutes.
16
Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.