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!
Author: Crock-Pot Ladies
Recipe Type: Entree
| 1 1/3 cups ricotta cheese |
| 1/2 cup shredded Parmesan cheese |
| 1/4 cup chèvre goat cheese |
| 1/4 cup shredded mozzarella cheese |
| 1 clove garlic (minced) |
| 1/2 teaspoon dried oregano |
| 1 large egg |
| 10 ounces frozen spinach (thawed and drained) |
| 1/8 teaspoon kosher salt |
| 1/8 teaspoon freshly ground black pepper |
| 8 ounces manicotti pasta |
| 1 cup shredded mozzarella cheese |
| 1 cup shredded Parmesan cheese |
| 24 ounces jarred marinara sauces (or homemade marinara sauce) |
| 1/4 cup chopped fresh basil |
1) In a medium mixing bowl combine all of the ingredients for the filling and stir until fully combined.
2) Spoon filling into a 1-gallon sized zippered food storage bag and snip off one of the bottom corners with scissors.
3) 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.
4) Pipe the ricotta filling inside each manicotti pasta and place the filled pasta into the sauce in the slow cooker.
5) Pour 1/3 of the sauce over the top of the filled pasta.
6) Sprinkle 1/2 cup each of the shredded mozzarella and Parmesan cheese on top.
7) 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.
8) Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
9) Garnish cooked manicotti with chopped fresh basil.
10) 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.
Source: crockpotladies.com
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