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No Boil Slow Cooker Manicotti
Calories
Author
Laura
Ingredients
Filling:
1
15 oz container ricotta cheese
¼
cup
crumbled goat cheese
¼
cup
shedded mozzarella cheese
½
cup
shredded parmesan cheese
1
clove
minced garlic
½
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
Instructions
In a bowl, combine all of the filling ingredients together.
Add the filling to a gallon sized zip top bag. Cut one corner off the bag. Pipe filling into each uncooked manicotti.
Pour 1/3 of the marinara sauce into the bottom of the slow cooker and spread out evenly.
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.
Add the remaining manicottis to the slow cooker. Pour the rest of the sauce the manicotti and sprinkle with the remaining cheeses.
Cover with lid and cook on high for 2 hours or on low for 4 hours until pasta is fork tender. Serves 4-6.