Broccoli Manicotti with Burrata
Ingredients
The filling
-
12
ounces
broccoli florets
-
1
tablespoon
olive oil
-
1
onion
diced
-
4-6
cloves
garlic
-
15
ounces
whole milk ricotta
-
1
large
egg (optional)
-
¼
cup
chopped fresh basil
-
1
teaspoon
lemon zest
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
⅛-¼
teaspoon
nutmeg
-
½
cup
shredded romano or parmesan
-
1
cup
shredded mozzarella
The sauce
-
14
ounces
can diced tomatoes
-
1½
cups
water
-
1
teaspoon
salt
-
2
teaspoons
maple syrup, honey or sugar
-
1
teaspoon
dried Italian seasoning
-
2
tablespoons
olive oil
The pasta
-
12
uncooked manicotti shells
Optional topping
Instructions
- Preheat the oven to 400°F.
- Steam the broccoli until just tender, then cool and chop.
- Sauté onion in olive oil until soft, then add garlic and cook until golden.
- Blend half of the sautéed mixture with canned tomatoes, water, salt, maple syrup, Italian seasoning, and olive oil until smooth.
- In a bowl, combine chopped broccoli with the other half of the sautéed mixture, ricotta, egg, basil, lemon zest, salt, pepper, nutmeg, and cheeses.
- Fill the manicotti shells with the broccoli filling using a piping bag.
- Spread half of the tomato sauce in a greased baking dish, place the filled manicotti on top, and cover with the remaining sauce.
- Top with burrata cheese if desired, cover with foil, and bake for 50 minutes.
- Remove the foil and bake for an additional 10 minutes until golden.
- Garnish with fresh basil before serving.
Nutrition Facts (estimated)
Servings
6
Calories
539
Total fat
28.4g
Total carbohydrates
44.6g
Total protein
29g
Sodium
671.8mg
Cholesterol
101.3mg
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