• 6servings
  • 75minutes
  • 435calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 1 package(s) (12 ounce) medium-size mushrooms

  2. 2 small tomatoes

  3. 1 medium onion

  4. Salad oil

  5. 2 package(s) (10 ounce) frozen chopped broccoli , thawed and squeezed dry 1 container(s) (15 ounce) part-skim ricotta cheese

  6. 3/4 cup(s) shredded mozzarella cheese

  7. 1/4 cup(s) Parmesan cheese , grated 25 teaspoon(s) ground black pepper

  8. Salt

  9. 12 manicotti shells , about one 8-ounce package

  10. 1 jar(s) (14-ounce) marinara or spaghetti sauce

Instructions Jump to Ingredients ↑

  1. Thinly slice mushrooms and tomatoes. Chop onion.

  2. In 10-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook onion until tender and lightly browned. Remove onion to large bowl; stir in 1 1/2 packages broccoli with ricotta cheese, mozzarella cheese, Parmesan cheese, ground black pepper, and 1 1/4 teaspoons salt; set aside.

  3. Prepare manicotti shells as label directs, using 1 teaspoon salt in water; drain. Rinse cooked manicotti shells immediately with running warm water to stop the cooking; drain again.

  4. Meanwhile, preheat oven to 375 degrees F. In same skillet over high heat, in 1 more tablespoon hot salad oil, cook mushrooms until tender; stir in marinara sauce, remaining chopped broccoli, and 3/4 cup water; heat through.

  5. Using large decorating bag without tube, or using spoon, fill manicotti shells with ricotta mixture. Reserve 1 cup tomato sauce. Spoon remaining tomato sauce into 13" by 9" glass baking dish. Arrange filled manicotti shells in sauce in 1 layer. Tuck tomato slices among manicotti. Spoon reserved tomato sauce over manicotti.

  6. Cover dish with foil and bake 25 to 30 minutes until mixture is hot and bubbly. Let stand 10 minutes for easier serving.


Send feedback