Crock Pot No Cook Manicotti

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!

Course Entree

Cuisine Italian

Keyword crock pot recipes, crockpot pasta recipe, manicotti recipes

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, drained and squeezed dry, 10
1/2 Teaspoon Nutmeg
Salt + Pepper

For Manicotti

8 oz Package of Manicotti shells
1 Cup Mozzarella cheese shredded
1 Cup Parmesan cheese shredded
24 oz Tomato 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 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
Enjoy!

Nutrition