Crock Pot No Cook Manicotti – delicious ricotta spinach manicotti made in the slow cooker! A perfect easy vegetarian dinner idea that preps in no time. Yum!
Crock Pot No Cook Manicotti
You won’t believe how easy this Crock Pot No Cook Manicotti is to make. It’s ooey gooey cheesy with a delicious creamy filling and simmered in tomato sauce.
Who doesn’t love making meals that don’t require babysitting? Just set it in the crock pot and go on with your day. You can also make the day before and just turn on the slow cooker when needed.
I used to eat a lot manicotti before but making used to be a pain. First, you needed to boil the pasta, cool it down and fill them up. Usually, my manicotti would break up before I was ready to fill them. It was so frustrating and time-consuming. Now using this crock pot method you will both save time and your dish will look beautiful.
It was so frustrating and time-consuming. Now using this crock pot method you will both save time and your dish will look beautiful.
So wash your hands and let’s get started.
First, we make the filling using spinach, goat cheese, ricotta cheese, egg, parmesan, mozzarella, and spices. You can really get creative and use your favorite combination of cheeses here.
My fave is the tanginess of the goat cheese combined with the parmesan. The mozzarella and ricotta has less flavor but provide the creaminess.
Next we mix everything with a big spoon
I place the filling in a large zip top bag and cut one of the edges. Fill each UNCOOKED manicotti with the filling using the zip top bag. You’ll see how easy it is! Just place the cut tip of the bag into hole of the manicotti and then apply pleasure to the bag.
Now we add delicious Ragu sauce on the bottom of the slow cooker.
We place the stuffed manicottis on top
We cover with more Ragu sauce and some yummy cheese. Mozzarella and Parmesan.
Now we cover and cook on high for 2 hours or until pasta is completely cooked. Looks delicious doesn’t it?
See how easy it was?
I hope you can try this delicious No Crock Pot No Cook Manicotti at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Filling:
- 15 oz of Ricotta
- 1/4 Cup of Goat Cheese
- 1/4 Cup of Mozzarella cheese shredded
- 1/2 Cup of Parmesan cheese shredded
- 1 Clove of garlic minced
- 1/2 Teaspoon of dried oregano
- 1 Egg
- 1 oz package frozen spinach thawed, drained and squeezed dry, 10
- 1/2 Teaspoon of Nutmeg
- Salt + Pepper
- For Manicotti
- 1- 8 oz package of Manicotti shells
- 1 Cup of Mozzarella cheese shredded
- 1 Cup of Parmesan cheese shredded
- 1 - 24 oz Jar of Ragu Sauce
- 1/2 Cup of Pine nuts toasted (optional)
- Basil chopped (optional)
Place all the filling ingredients in a bowl and mix until combined
Pour the filling inside a large zip top bag. Cut away one corner
Fill each uncooked manicotti with the filling
In the bowl of a slow cooker pour 1/3 of the Ragu Sauce
Place filled manicottis on top
Cover with 1/3 of the sauce
Cover with 1/2 cup of each cheeses
Add the remaining manicottis
Cover with the rest of the sauce
Add the rest of the cheeses
Cover with lid and cook on high for 2 hours or on low for 4 hours
Manicottis should be fork tender
Remove from slow cooker and sprinkle garnishes on top
This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.
You may also like: