Crock Pot Manicotti (Easy No-Boil Slow Cooker Recipe)

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 Manicotti (Easy No-Boil Slow Cooker Recipe)

Crock pot manicotti made with ricotta, spinach, and sauce. This easy no-boil slow cooker recipe is creamy, cheesy, and perfect for a hands-off dinner.

Course Entree

Cuisine Italian

Keyword crock pot manicotti, crock pot recipes, crockpot pasta, crockpot pasta recipe, manicotti recipes, slow cooker manicotti

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 858kcal

Author Tiffany Bendayan

Ingredients

For Filling

15 oz Ricotta
1/4 Cup Goat Cheese
1/4 Cup Mozzarella cheese shredded
1/2 Cup Parmesan cheese shredded
1 Clove Garlic minced
1/2 Teaspoon Dried oregano
1 Egg
1 package frozen spinach, thawed and squeezed dry
1/2 Teaspoon Nutmeg
Salt + Pepper

For Manicotti

8 oz manicotti shells (uncooked)
1 Cup Mozzarella cheese shredded
1 Cup Parmesan cheese shredded
24 oz tomato sauce or marinara sauce

Garnish (optional)

1/2 Cup Pine nuts toasted (optional)
Basil chopped (optional)

US Customary - Metric

Instructions

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 tomato sauce
Spread a layer of tomato sauce on the bottom of the slow cooker
Arrange half of the stuffed manicotti in a single layer
Cover with sauce and half of the cheeses
Add remaining manicotti on top
Cover with remaining sauce and cheese
Cook on high for 2 hours or low for 4 hours, until pasta is tender

Notes

- Do not cook the pasta beforehand; it cooks in the slow cooker
- Make sure all manicotti are fully covered with sauce
- Use a zip-top bag to easily fill the pasta shells
- Do not overfill to prevent breaking
- Let rest for a few minutes before serving

Nutrition