4 to 6 servings
8 ounces manicotti shells
1 (32-ounce) container ricotta cheese
1-1/2 cups (6 ounces) shredded mozzarella cheese, 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
- Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick 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 and place in baking dish. Pour spaghetti sauce over stuffed shells and sprinkle with remaining mozzarella cheese.
- Bake 35 to 40 minutes, or until hot and bubbling.
TIPS:
- 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.
