Three-Cheese Broccoli Manicotti

Bring a large pot of generously salted water to a rolling boil. (5 minutes)

While the water heats, separate the broccoli into stems and florets. Halve the florets and slice the stems lengthwise into smaller pieces. (10 minutes)

Add the broccoli stems to the boiling water and cook for 3 to 4 minutes. Then, add the florets and continue cooking until the broccoli is just barely tender, about 3 more minutes. (7 minutes)

Using a slotted spoon, transfer the broccoli to a bowl of ice water to stop the cooking process. Let it sit for about 2 minutes to cool, then transfer to a colander to drain thoroughly. Reserve the ice water for the pasta. (5 minutes)

Add the manicotti shells to the boiling water and cook, stirring occasionally, until they are tender but slightly undercooked, about 6 to 7 minutes. Gently transfer the manicotti to the bowl of ice water. (8 minutes)

Finely chop the cooled and drained broccoli into small pieces. Transfer 3 cups of the chopped broccoli to a mixing bowl. Reserve any extra broccoli for another use. (5 minutes)

To the mixing bowl with the broccoli, add the crushed garlic, ricotta cheese, provolone cheese, 1 1/4 cups of Parmigiano-Reggiano cheese, beaten eggs, salt, cayenne pepper, black pepper, and nutmeg. Mix thoroughly with a spoon until well combined. Cover and refrigerate until needed. (10 minutes)

Preheat your oven to 375 degrees F (190 degrees C). (10 minutes)

In a saucepan, bring the marinara sauce and water to a simmer over medium-high heat. (8 minutes)

Ladle a 1/2-inch layer of the hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle the cooked Italian sausage evenly over the sauce. (5 minutes)

Transfer the broccoli filling into a pastry bag. Cut off the tip of the bag, making an opening slightly smaller than the opening of the manicotti shells. Gently pipe the filling into 12 manicotti shells, being careful not to overstuff them. Place the stuffed manicotti in the sauce-lined baking dish, angling them as necessary to fit. (20 minutes)

Ladle just enough sauce over the manicotti to barely cover them. Sprinkle the remaining 1/4 cup of Parmigiano-Reggiano cheese evenly over the top. (5 minutes)

Bake in the center of the preheated oven until the dish is hot and bubbly, about 25 to 30 minutes. (30 minutes)

Garnish with freshly chopped Italian parsley and let the dish sit for 10 minutes before serving. (10 minutes)

Serve two manicotti per bowl, garnished with additional Parmigiano-Reggiano cheese to taste.