Description
A delicious and cheesy manicotti filled with broccoli and ricotta, topped with a flavorful tomato sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 4–6 garlic cloves, roughly chopped
- 14-ounce can diced tomatoes, with juices
- 1 1/2 cups water
- 1 teaspoon salt
- 2 teaspoons maple syrup, honey or sugar
- 1 teaspoon dried Italian seasoning
- 2 tablespoons olive oil
- 12 ounces broccoli florets
- 15 ounces whole milk ricotta
- 1 egg (optional)
- 1/4 cup chopped fresh basil (plus more for garnish)
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8–1/4 teaspoon nutmeg
- 1/2 cup shredded romano or parmesan
- 1 cup shredded mozzarella
- 12 uncooked manicotti shells
- 2 burrata balls (optional)
Instructions
- Preheat oven to 400F.
- Cook broccoli until just barely tender, then let cool.
- In a sauté pan, heat olive oil over medium-high heat and sauté onion for 3-4 minutes, stirring. Add garlic, lower the heat to medium, and sauté until golden and tender, 4-5 minutes.
- Place half of the sautéed onions/garlic mixture in a blender (for the sauce) and the other half in a medium bowl (for the filling).
- Add the canned tomatoes (and their juices), water, salt, maple syrup, Italian seasoning, and olive oil to the blender. Blend until smooth, then set aside.
- Chop up the steamed broccoli and add it to the bowl with the sautéed onions and garlic. Add ricotta, egg, basil, lemon zest, salt, pepper, nutmeg, and stir with a fork. Add the cheeses.
- Place the broccoli filling in a large piping bag or large zip lock bag, cutting off the corner to fit inside the manicotti.
- Coat the bottom and sides of a 13 x 9 inch baking dish with olive oil. Pour half the tomato sauce to cover the bottom (about 1 3/4 cups).
- Using the piping bag, generously fill 12 uncooked manicotti shells and nestle them in the sauce. Dot the edges with any extra filling.
- Cover with the remaining sauce, then top with optional burrata cheese. Cover tightly with foil.
- Bake for 50 minutes at 400F. Uncover, test that manicotti is tender, then bake for an additional 10 minutes, or until golden.
- Garnish with basil ribbons before serving.
Notes
- Make sure not to overcook the broccoli; it should be slightly tender but not mushy.
- You can substitute the ricotta with vegan tofu ricotta for a dairy-free option.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 manicotti
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg