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No Boil Slow Cooker Manicotti |

No Boil Slow Cooker Manicotti


  • Filling:
  • 1 (15 oz) container ricotta cheese
  • 1/4 cup crumbled goat cheese
  • 1/4 cup shedded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 1 clove minced garlic
  • 1/2 tsp oregano
  • 1 egg
  • 1 (10 oz) pkg frozen spinach thawed, drained and squeezed dry
  • salt and pepper to taste
  • For Manicotti:
  • 1 (8 oz) pkg manicotti shells
  • 1 (24 oz) jar marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded parmesan cheese


  1. In a bowl, combine all of the filling ingredients together.
  2. Add the filling to a gallon sized zip top bag. Cut one corner off the bag. Pipe filling into each uncooked manicotti.
  3. Pour 1/3 of the marinara sauce into the bottom of the slow cooker and spread out evenly.
  4. Place 1/2 of the filled manicottis on top of the sauce. Pour 1/3 of the sauce over the manicotti and sprinkle with 1/2 cup of each cheeses.
  5. Add the remaining manicottis to the slow cooker. Pour the rest of the sauce the manicotti and sprinkle with the remaining cheeses.
  6. Cover with lid and cook on high for 2 hours or on low for 4 hours until pasta is fork tender. Serves 4-6.
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