Sausage and Broccoli Manicotti
Indulge in the ultimate comfort food with this Sausage and Broccoli Manicotti recipe—a hearty dish that combines savory Italian sausage, tender broccoli florets, and creamy ricotta cheese, all tucked inside delicate manicotti shells. Topped with a rich marinara sauce and a bubbly layer of mozzarella and Parmesan, this baked pasta masterpiece is packed with flavor and perfect for family dinners or gatherings. The balance of mild and spicy options for the sausage, along with the optional kick of crushed red pepper flakes, allows you to tailor the dish to your taste. Best of all, it’s a make-ahead friendly meal, offering a satisfying combination of textures and flavors in every bite. Serve it with a crisp salad or warm garlic bread for a restaurant-worthy Italian feast right at home!
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 1 pound Italian sausage (mild or hot)
- 2 cups Broccoli florets
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 2 Garlic cloves, minced
- 4 cups Marinara sauce
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook the manicotti shells according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Heat olive oil in a large skillet over medium heat. Add Italian sausage (casings removed if needed) and cook, breaking it into small pieces with a spoon, until fully browned, about 5-7 minutes.
Add minced garlic to the sausage and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
Steam or blanch the broccoli florets until tender, about 3-4 minutes. Chop finely and set aside.
In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, the chopped broccoli, the cooked sausage mixture, egg, salt, black pepper, and crushed red pepper flakes (if using). Mix until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Using a small spoon or piping bag, carefully stuff each manicotti shell with the sausage and broccoli mixture. Place the stuffed shells in the baking dish in a single layer.
Pour the remaining marinara sauce over the manicotti, ensuring all the shells are covered.
Sprinkle the remaining 1 cup of mozzarella cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 543 mg | 42% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
