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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Entree Recipes / Crock-Pot Manicotti

Crock-Pot Manicotti

Written by: Crock-Pot Ladies 2 Comments

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Crock-Pot Manicotti
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Crock-Pot Manicotti
Crock-Pot Manicotti

With 4 kinds of cheese and spinach this recipe for Crock-Pot Manicotti is not only easy to make but tastes so good that even the kids will love it!

Crock-Pot Manicotti

Slow Cooker Manicotti

I love Italian food! In fact, if I were to go anywhere in the world for the food alone it would have to be Italy. The pasta alone would have me in heaven for sure!

If you are looking for an easy Italian recipe that you can whip up for dinner in a jiffy for your slow cooker, then look no further than this tasty cheese and spinach filled crock-pot manicotti recipe.

Yes there is spinach in the cheesy filling, but my kids didn’t even notice it and ate it all up with requests for seconds!

Because this is a pasta dish you don’t need to cook the manicotti for super long in the slow cooker. Just 2 hours on the HIGH setting or 4 hours on the LOW setting.

The pasta is filled with the cheesy filling while still uncooked and straight out of the box and then nestled between layers of your favorite marinara sauce and more cheese. Then the whole thing is cooked right in the slow cooker!


Products Needed:

  • 3.5 Quart Casserole Slow Cooker OR 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
  • Medium Mixing Bowl
  • Cheese Grater
  • Wooden Spoon
  • Measuring Cups And Spoons
  • Knife
  • Cutting Board
  • Gallon Sized Food Storage Bag

Crock-Pot Manicotti

Special Diets

High Fiber | Low Sugar | Vegetarian


Crock-Pot Manicotti

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Crock-Pot Manicotti

Crock-Pot Manicotti Recipe

Heidi Kennedy
Ricotta, chèvre, mozzarella, Parmesan cheese and spinach are combined and stuffed inside manicotti pasta and then slow cooked in marinara sauce with even more cheese on top for a delicious recipe everyone in the family is going to love!
4.09 from 23 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Entrée
Cuisine Italian
Servings 4 Servings
Calories 1385 kcal

Ingredients

For The Filling

  • 1 ⅓ Cups Ricotta Cheese
  • ½ Cup Shredded Parmesan Cheese
  • ¼ Cup Chèvre Goat Cheese
  • ¼ Cup Shredded Mozzarella Cheese
  • 1 Clove Garlic (Minced)
  • ½ Teaspoon Dried Oregano
  • 1 Large Egg
  • 10 Ounces Frozen Spinach (Thawed And Drained)
  • ⅛ Teaspoon Kosher Salt
  • ⅛ Teaspoon Freshly Ground Black Pepper

For The Manicotti

  • 8 Ounces Manicotti Pasta
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Cup Shredded Parmesan Cheese
  • 24 Ounces Jarred Marinara Sauce (Or Homemade Marinara Sauce)

Garnish

  • ¼ Cup Chopped Fresh Basil

Instructions

  • In a medium mixing bowl combine all of the ingredients for the filling and stir until fully combined.
  • Spoon filling into a 1-gallon sized zippered food storage bag and snip off one of the bottom corners with scissors.
  • Pour 1/3 of the marinara sauce in the bottom of either a 3.5 quart casserole slow cooker or a 6 quart or larger slow cooker.
  • Pipe the ricotta filling inside each manicotti pasta and place the filled pasta into the sauce in the slow cooker.
  • Pour 1/3 of the sauce over the top of the filled pasta.
  • Sprinkle 1/2 cup each of the shredded mozzarella and Parmesan cheese on top.
  • Pour the remaining 1/3 of the sauce on top of the cheese and then add the remaining 1/2 cup each of the mozzarella and Parmesan cheese.
  • Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
  • Garnish cooked manicotti with chopped fresh basil.
  • Serve and enjoy!

Notes

Can’t find chèvre cheese at your grocery store? You can leave it out or substitute with mascarpone cheese or even cream cheese.

Nutrition

Calories: 1385kcal | Carbohydrates: 149g | Protein: 90g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 4g | Cholesterol: 162mg | Sodium: 2702mg | Potassium: 987mg | Fiber: 11g | Sugar: 14g | Vitamin A: 12400IU | Vitamin C: 42.1mg | Calcium: 1820mg | Iron: 10.1mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Manicotti
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Filed Under: 3.5 Quart Casserole Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Crock-Pot Entree Recipes, Fall Crock-Pot Recipes, Spring Crock-Pot Recipes, Summer Crock-Pot Recipes, Winter Crock-Pot Recipes Tagged With: Basil, Black Pepper, Chèvre, Dried Oregano, Easy Crock-Pot Recipes, Eggs, Fresh Basil, Frozen Spinach, Garlic, Goat Cheese, High Fiber, High Fiber CP Recipes, Kid Friendly, Kid Friendly CP Recipes, Kosher Salt, Low Sugar, Low Sugar CP Recipes, Manicotti Pasta, Marinara, Marinara Sauce, Mozzarella, Mozzarella Cheese, Oregano, Parmesan, Parmesan Cheese, Pasta, Ricotta Cheese, Shredded Mozzarella Cheese, Shredded Parmesan Cheese, Spinach, Vegetarian, Vegetarian CP Recipes

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Comments

  1. Marion says

    September 22, 2020 at 7:34 AM

    Do you cook manicotti shells first

    Reply
    • Emilee Prenevost says

      September 25, 2020 at 12:12 PM

      Hi Marion,

      No the filling is put into the uncooked manicotti pasta, then placed into the slow cooker. Hope you enjoy!

      Reply

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