We really enjoy manicotti around here, but it’s never on our menu because, confession, I really dislike stuffing the noodles.
When I saw this recipe for a crockpot version of manicotti that did not pre-cook the pasta, I had to give it a try.
It was so easy to fill and prep, and dinner tasted great. The only draw back to this recipe is that it only takes 4 hours on low in the crockpot, so it’s not one that you can start in the morning and come back to dinner 8 hours later. I suppose you could do that, but your noodles would be really mushy, and I don’t recommend it.
Crockpot Manicotti – Inspired by Mom on a Mission
- 4 C of your favorite spaghetti sauce (we used our freezer sauce)
- 8-10 manicotti shells
- 1 (8oz) container of ricotta cheese
- 1 tsp. parsley
- 1 tsp. basil
- pinch of minced garlic
- salt & pepper
- 2 T Parmesan cheese
- Mozzarella cheese
- Optional: chopped spinach
Layer 2 C of your favorite spaghetti sauce across the bottom of a lightly greased crockpot.
Mix together ricotta cheese with 1 tsp. parsley and basil and a pinch of minced garlic. Add a dash of salt and pepper. Stir well. If desired, stir in 1/4-1/2 C chopped spinach.
Finally, mix in 2 T Parmesan cheese.
Using a spoon, spoon the ricotta mixture into each of the manicotti shells. It works best to fill from both ends to make sure you get ricotta mixture all the way through the manicotti.
Place each filled manicotti over the spaghetti sauce. It’s OK if they overlap.
Cover with remaining spaghetti sauce.
Top with mozzarella cheese.
Cover and cook of low for 4 hours.