Broccoli Manicotti with Three Cheeses

1. 1

   Bring a large pot of well-salted water to a boil.

2. 2

   Meanwhile, separate the broccoli into stems and florets. Halve the florets and slice each stem lengthwise into several pieces.

3. 3

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

4. 4

   With a slotted spoon, move the broccoli to a bowl of cold water, leaving the pot of water boiling. Let it sit until cool, about 2 minutes. Drain in a colander until very well drained. Keep the bowl of cold water for the pasta.

5. 5

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

6. 6

   Chop the cooled, drained broccoli into small pieces. Measure 3 cups of chopped broccoli into a mixing bowl and set any extra aside for another use.

7. 7

   Add the garlic, ricotta, provolone, 1 1/4 cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Stir with a spoon until well combined. Cover and refrigerate until needed.

8. 8

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

9. 9

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

10. 10

    Ladle 1/2 inch of the hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in the cooked Italian sausage.

11. 11

    Spoon the broccoli filling into a pastry bag. Trim the tip so it is slightly smaller than the manicotti opening. Carefully pipe the filling into 12 manicotti, avoiding overstuffing. Arrange the stuffed manicotti in the sauce in the baking dish, angling as needed to fit.

12. 12

    Ladle in just enough sauce to barely cover the manicotti. Sprinkle 1/4 cup Parmigiano-Reggiano over the top.

13. 13

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

14. 14

    Garnish with parsley and let rest for 10 minutes.

15. 15

    Serve two manicotti per bowl, garnished with additional Parmigiano-Reggiano.

• Calories 712.26 kcal High
• Protein 41.56 g Good Source
• Carbs 71.66 g Moderate
• Total Fat 31.7 g High
• Saturated Fat 17.87 g High
• Trans Fat 0.06 g High
• Cholesterol 159.0 mg High
• Sodium 1370.03 mg High
• Fiber 12.1 g Good Source
• Sugar 16.39 g High
• Added Sugar 4.16 g Moderate
• Calcium 1119.97 mg Good Source
• Iron 4.55 mg Good Source
• Potassium 1264.11 mg Good Source
• Vitamin A 261.78 mcg_rae Good Source
• Vitamin C 198.89 mg Good Source
• Vitamin D 0.77 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄