Name: Three-Cheese Broccoli Manicotti
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Broccoli - 2 large heads; Manicotti shells - 1 (8 ounce) package; Garlic, crushed - 2 cloves; Ricotta cheese - 1 cup; Grated provolone cheese - 4 ounces; Grated Parmigiano-Reggiano cheese, divided, or more to taste - 1 ½ cups; Eggs, beaten - 2 large; Kosher salt, or to taste - 2 teaspoons; Cayenne pepper, or to taste - 1 pinch; Freshly ground black pepper - 1 teaspoon; Freshly grated nutmeg - 1 pinch; Prepared marinara sauce - 3 ½ cups; Water - 2 ½ cups; Cooked, crumbled, hot Italian sausage - 6 ounces; Freshly chopped Italian parsley, or to taste - 1 tablespoon

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Three-Cheese Broccoli Manicotti

1. Broccoli - 2 large heads

2. Manicotti shells - 1 (8 ounce) package

3. Garlic, crushed - 2 cloves

4. Ricotta cheese - 1 cup

5. Grated provolone cheese - 4 ounces

6. Grated Parmigiano-Reggiano cheese, divided, or more to taste - 1 ½ cups

7. Eggs, beaten - 2 large

8. Kosher salt, or to taste - 2 teaspoons

9. Cayenne pepper, or to taste - 1 pinch

10. Freshly ground black pepper - 1 teaspoon

11. Freshly grated nutmeg - 1 pinch

12. Prepared marinara sauce - 3 ½ cups

13. Water - 2 ½ cups

14. Cooked, crumbled, hot Italian sausage - 6 ounces

15. Freshly chopped Italian parsley, or to taste - 1 tablespoon

How to cook deliciously - Three-Cheese Broccoli Manicotti

1. Stage

Bring a pot of generously salted water to a boil.

2. Stage

Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.

3. Stage

Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.

4. Stage

Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.

5. Stage

Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.

6. Stage

Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.

7. Stage

Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.

8. Stage

Preheat the oven to 375 degrees F (190 degrees C).

9. Stage

Bring tomato sauce and water to a simmer over medium-high heat.

10. Stage

Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.

11. Stage

Transfer 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. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.

12. Stage

Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.

13. Stage

Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.

14. Stage

Garnish with parsley and let sit for 10 minutes.

15. Stage

Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano. Three-Cheese Broccoli Manicotti. Chef John