Mr. Food: Broccoli and Cheese Manicotti

January 21, 2010 12:00:00 AM PST
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 this fool-proof trick to filling the pasta shells!

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

  1. Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick 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 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.