Broccoli Manicotti with Three Cheeses
Broccoli Manicotti with Three Cheeses layers creamy ricotta, nutty Parmigiano-Reggiano, and melty provolone inside tender tubes, all baked under a bright marinara kissed with a little hot Italian sausage. The filling is rich yet balanced by garlic, pepper, and a hint of nutmeg, giving each bite a cozy depth. Serve for a comforting dinner or a hearty weekend meal that feels special without being fussy.
- Prep45 mins
- Cook45 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Broccoli Manicotti with Three Cheeses, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 52 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 37 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 30
- Heart Health
- 50
- Metabolic
- 57
- Digestive
- 29
- Inflammatory
- 54
- Performance
- 58
- General Wellness
- 1
Bring a large pot of well-salted water to a boil.
- 2
Meanwhile, separate the broccoli into stems and florets. Halve the florets and slice each stem lengthwise into several pieces.
- 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
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
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
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
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
Preheat the oven to 375 degrees F (190 degrees C).
- 9
Bring the tomato sauce and water to a simmer over medium-high heat.
- 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
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
Ladle in just enough sauce to barely cover the manicotti. Sprinkle 1/4 cup Parmigiano-Reggiano over the top.
- 13
Bake on the center rack of the preheated oven until hot and bubbly, 25 to 30 minutes.
- 14
Garnish with parsley and let rest for 10 minutes.
- 15
Serve two manicotti per bowl, garnished with additional Parmigiano-Reggiano.
- Calories 712.26 kcal High 36%
- Protein 41.56 g Good Source 83%
- Carbohydrate 71.66 g 26%
- Total Fat 31.7 g High 41%
- Saturated Fat 17.87 g High 89%
- Trans Fat 0.06 g High --
- Cholesterol 159.0 mg High 53%
- Sodium 1370.03 mg High 60%
- Dietary Fiber 12.1 g Good Source 43%
- Total Sugars 16.39 g --
- Added Sugars 4.16 g Moderate 8%
- Calcium 984.09 mg Good Source 76%
- Iron 4.55 mg Good Source 25%
- Potassium 1264.11 mg Good Source 27%
- Vitamin A 258.25 mcg Good Source 29%
- Vitamin C 188.46 mg Good Source 209%
- Vitamin D 0.45 mcg Low Source 2%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄
About This Recipe
Broccoli Manicotti with Three Cheeses is an Italian dinner recipe made with 15 ingredients. It takes about 1 hr 30 mins, serves 6, and is rated medium. Key ingredients include Black Pepper, Broccoli, Cayenne Pepper, and Eggs. Each serving provides about 712.26 kcal, and is a good source of protein.
Recipe Questions
- What is Broccoli Manicotti with Three Cheeses?
- It is an Italian recipe made with 15 ingredients, usually served for dinner or lunch.
- What is Broccoli Manicotti with Three Cheeses made of?
- The main ingredients are Black Pepper, Broccoli, Cayenne Pepper, Eggs, Fresh Parsley. The full list of 15 is above.
- What goes well with Broccoli Manicotti with Three Cheeses?
- Explore these Italian side-dish recipes.
- How long does it take to make Broccoli Manicotti with Three Cheeses?
- About 1 hr 30 mins in total: 45 mins to prepare and 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 712.26 kcal. The full nutrition breakdown is above.
- Is Broccoli Manicotti with Three Cheeses easy to make?
- This recipe is rated medium, with 15 ingredients and 15 steps.
- Is Broccoli Manicotti with Three Cheeses healthy?
- Broccoli Manicotti with Three Cheeses has an easyChef Pro health score of 54/100. Per serving, it provides 712.26 calories and 41.56 g of protein, or 83% of the Daily Value. It is a good source of dietary fiber, calcium, iron, potassium, vitamin A and vitamin C. Worth noting per serving: sodium at 1370.03 mg (60% of the Daily Value), saturated fat at 17.87 g (89% of the Daily Value) and added sugars at 4.16 g (8% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten, Tomatoes and Garlic, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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