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Broccoli Stuffed Manicotti with Jalapeno Cheese Sauce

Get ready to impress your family and friends with a showstopping recipe that combines the goodness of broccoli, the comfort of pasta, and the fiery kick of jalapenos. Broccoli Stuffed Manicotti with Jalapeno Cheese Sauce is a dish that showcases your culinary prowess while delivering unforgettable flavors.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 348
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 large manicotti shells  (preferably whole wheat, if you can find them)
  • 1 cup chopped onion
  • 1 cup chopped red or green bell pepper
  • 3 cloves garlic, minced
  • 2 tablespoons  chopped jalapeño peppers
  • 1¾ cups skim milk, divided
  • 4 teaspoons cornstarch
  • ¾ cup shredded reduced-fat Monterey Jack cheese
  • 1 package frozen chopped broccoli, thawed and well drained
  • 1 carton low-fat ricotta cheese, drained
  • 2 egg whites
  • ¼ teaspoon ground red pepper
  • ⅛ teaspoon black pepper

Equipment

  • oven
  • 1 13 x 9 inch baking dish
  • 1 medium saucepan
  • 1 small bowl
  • 1 medium bowl

Method
 

  1. Cook the manicotti shells according to the package directions; drain, rinse under cold water, and drain again. Set noodles aside.
  2. While the noodles are cooking, preheat the oven to 350 degrees and coat a 13 X 9 inch baking dish with nonstick cooking spray; set aside. Spray a medium saucepan with cooking spray, and add the onion, bell pepper, garlic and jalapeño peppers; cook (stirring frequently) over medium heat for about 3 minutes (or until vegetables are just tender).
  3. Add 1 1/2 cups of the skim milk and bring the saucepan to a boil over high heat. Combine the remaining 1/4 cup milk and the cornstarch in a small bowl until smooth, then stir this mixture into the milk mixture in the saucepan. 
  4. Cook (stirring constantly) over medium heat while the mixture boils and thickens. Once the mixture is fairly thick, add the Monterey Jack cheese and stir until the cheese fully melts.
  5. Press out any excess liquid from the broccoli and combine it with the ricotta cheese, egg whites, ground red pepper and black pepper in a medium bowl.
  6. Spoon a scant 1/3 cup of the broccoli mixture into each manicotti shell and place them seam side down in the prepared baking dish. Pour the sauce over the filled shells, cover the dish with foil and bake for 25 to 30 minutes or until heated through.

Video

Notes

Customizing the Spice Level: If you prefer a milder version of the Jalapeno Cheese Sauce, remove the seeds and membranes from the jalapeno peppers before blending them. This will reduce the heat while still adding a subtle zing to the dish. Adjust the amount of jalapenos to your taste preferences.