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Broccoli and Ricotta Manicotti with Kalamata Olives and Mozzarella https://www.metro.ca/userfiles/image/recipes/manicotti-brocoli-ricotta-olive-mozza-10727.jpg PT35M PT15M PT50M
Preheat the oven to 400°F.In a large pot, cook the pasta in boiling salted water for 5 minutes. Drain and set aside.Finely chop the onion, broccoli and garlic and cook them in 1/3 of the olive oil in a pot for 3 minutes over medium heat.Stir in the ricotta off of the heat. Mix well.Stuff the pasta with the mixture and place in an oven-safe dish.Garnish with sliced Kalamata olives and mozzarella and bake for 5 minutes, or until cheese is golden.Meanwhile, toss the arugula in the remaining olive oil and Sherry vinegar, salt and pepper.Serve salad with warm manicottis.Source: Missfresh.com
2
5 1 5 5
1/2 broccoli 8 cannellonis 2 garlic cloves 3 c. à thé (15 ml) olive oil 125 g mozzarella 1 yellow onion 60 g Kalamata olives 125 g ricotta 2 cups (500 mL) arugula 1 tsp. (5 mL) sherry vinegar
Broccoli and Ricotta Manicotti with Kalamata Olives and Mozzarella

Broccoli and Ricotta Manicotti with Kalamata Olives and Mozzarella

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2
servings
0:35
Preparation
0:15
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2
    broccoli
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    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


    ORGANIC BROCCOLI CROWNS

    ORGANIC BROCCOLI CROWNS

    $2.99 /lb

    PRODUCT OF MEXICO 6.59/kg


  • 8
    cannellonis
  • 2
    garlic cloves
  • 3 c. à thé
    (15 ml)
    olive oil
  • 125 g
    mozzarella
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    IRRESISTIBLES SLICED DELI MEAT OR CHEESE

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    2 for $10.00

    160 - 200 g SELECTED VARIETIES


  • 1
    yellow onion
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 60 g
    Kalamata olives
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    750 ml SELECTED VARIETIES


    DELI OLIVES SELECTED VARIETIES

    DELI OLIVES SELECTED VARIETIES

    $1.99 /100g

    9.03/lb


  • 125 g
    ricotta
  • 2 cups
    (500 mL)
    arugula
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    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


    AVOCADOS

    AVOCADOS

    $2.99 ea.

    5 Pk, PRODUCT OF MEXICO DOLE SALAD KITS 198 - 347 g, PRODUCT OF U.S.A. SELECTED VARIETIES


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK PRODUCT OF YUMA, ARIZONA, U.S.A.


  • 1 tsp.
    (5 mL)
    sherry vinegar
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    SAVE $2.50
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Imprimer ma sélection

Preparation

Preheat the oven to 400°F.

In a large pot, cook the pasta in boiling salted water for 5 minutes. Drain and set aside.

Finely chop the onion, broccoli and garlic and cook them in 1/3 of the olive oil in a pot for 3 minutes over medium heat.

Stir in the ricotta off of the heat. Mix well.

Stuff the pasta with the mixture and place in an oven-safe dish.

Garnish with sliced Kalamata olives and mozzarella and bake for 5 minutes, or until cheese is golden.

Meanwhile, toss the arugula in the remaining olive oil and Sherry vinegar, salt and pepper.

Serve salad with warm manicottis.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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