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Three-Cheese Broccoli Manicotti
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
100 minutes
Indulgent 3-cheese manicotti stuffed with broccoli, topped with spicy Italian sausage in a comforting Italian-style sauce by Chef John.
Ingredients:
  • 2 large heads broccoli
  • 1 (8 ounce) package manicotti shells
  • 2 cloves garlic, crushed
  • 1 cup ricotta cheese
  • 4 ounces grated provolone cheese
  • 1.5 cups grated Parmigiano-Reggiano cheese, divided, or more to taste
  • 2 large eggs, beaten
  • 2 teaspoons kosher salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 teaspoon freshly ground black pepper
  • 1 pinch freshly grated nutmeg
  • 3.5 cups prepared marinara sauce
  • 2.5 cups water
  • 6 ounces cooked, crumbled, hot Italian sausage
  • 1 tablespoon freshly chopped Italian parsley, or to taste
Instructions:
  • Bring a pot of salted water to a vigorous boil.
  • Prepare the broccoli by separating the stems and florets. Halve the florets and slice each stem lengthwise into several pieces.
  • Add the stems to the boiling water and cook for 3 to 4 minutes. Next, gently introduce the florets and cook until they are just tender, approximately 3 more minutes.
  • Transfer the broccoli to cold water using a slotted spoon and allow it to cool for about 2 minutes. Drain well in a colander while keeping the boiling water for the pasta.
  • Add the manicotti to the boiling water and cook for 6 to 7 minutes until slightly undercooked. Transfer the manicotti to a bowl of cold water using a slotted spoon.
  • Finely chop the cooled, drained broccoli. Place 3 cups of the chopped broccoli into a mixing bowl, saving any leftovers for a separate dish.
  • Combine garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg with broccoli. Stir until well mixed. Chill until ready to use.
  • Preheat the oven to 375°F (190°C).
  • Simmer tomato sauce and water over medium-high heat until it reaches a gentle bubbling rhythm.
  • Pour a generous half-inch layer of your favorite hot sauce into a 9x13-inch baking dish or lasagna pan, then scatter the cooked Italian sausage on top.
  • Pipe broccoli filling into a pastry bag with a slightly smaller tip than the manicotti opening. Gently fill 12 manicotti without overstuffing. Place the filled manicotti in the sauce in the baking dish, adjusting as needed to fit.
  • Pour sauce over manicotti until lightly coated. Sprinkle ¼ cup of Parmigiano-Reggiano on top.
  • Bake in the preheated oven until hot and bubbly, about 25-30 minutes, ensuring even cooking.
  • Sprinkle with fresh parsley and allow to rest for 10 minutes.
  • Place two manicotti into each bowl, then sprinkle generously with additional Parmigiano-Reggiano for an extra flavorful touch.

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