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1
Cook the manicotti according to the package instructions, drain, and cool in a single layer on a lightly greased sheet pan.
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2
Preheat oven to 350 degrees F.
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3
In a large skillet over medium-high heat, brown the sausage.
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4
Remove from the heat, add the frozen broccoli to the pan, stir and set aside to cool for 10 minutes.
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5
In a mixing bowl, stir together the sausage mixture, ricotta cheese, 1/2 cup of the ranch dressing, 1 cup of the grated cheese and parsley.
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6
Combine the marinara sauce and the remaining 1/2 cup of ranch dressing in a small bowl and stir well.
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7
Pour half of the sauce into the bottom of a 13x9x2-inch baking dish (or two smaller dishes) and spread evenly.
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8
Spoon the filling into a piping bag fitted with a 1-inch round tip.
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9
If you dont have a piping bag, you can improvise by spooning the filling into a gallon size zip-top bag, removing the excess air and cutting off one corner to create an opening about an inch in diameter.
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10
Gently pipe the filling into one end of a pasta tube, then finish filling it from the other end.
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11
Repeat with the remaining pasta, arranging them in a single layer in the baking dish.
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12
Spoon sauce over each tube and sprinkle the remaining grated cheese over the top.
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13
If making ahead, cover the dish or dishes with plastic wrap and foil, and refrigerate up to 3 days.
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14
You can also freeze for up to 2 months.
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15
When ready to bake, cover the dish with foil and place in the oven for 35 minutes.
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16
Remove foil and bake for another 10-15 minutes, until hot and bubbly.
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17
Serve and enjoy!
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18
Disclaimer: Im a compensated partner of Hidden Valley.
