Slow Cooker Manicotti
Slow Cooker Manicotti - This ricotta spinach manicotti is a perfect slow cooker vegetarian meal!
Servings: 6
Calories: 487kcal
Ingredients
- 1-2 cloves garlic - minced
- 2- 15 oz. ricotta cheese
- 1 large egg - beaten
- 1/4 cup grated parmesan
- 2 cups shredded mozzarella cheese, divided
- 1 cup packed frozen chopped spinach - thawed and well-drained
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried Italian Seasoning
- 1/2 teaspoon fresh ground nutmeg
- 1 package Manicotti shells
- 48 oz marinara sauce (2 jars of your favorite kind)
Instructions
- In a large bowl mix together the garlic, ricotta, egg, parmesan, 1 cup mozzarella, spinach, salt, pepper, Italian seasoning, and nutmeg until well combined.
- Put the manicotti filling into a gallon sized zip-top bag.
- Snip off one corner with scissors as you would with a pastry bag, squeeze the filling into each manicotti tube until each tube is full.
- Place 3/4 of 1 jar of sauce over the bottom of the slow cooker. Lay a layer of filled manicotti on top of the sauce, cover the first layer of pasta with about 1/2 cup of sauce and repeat with the remaining pasta, ending with sauce covering the pasta completely.
- Cook on high for 2 hours or low for about 4 hours. Check periodically to make sure it's not drying out. When the manicotti is fork tender, sprinkle the remaining 1 cup of mozzarella over the top and cook until melted about 10 to 15 minutes.
Nutrition
Calories: 487kcal | Carbohydrates: 45g | Protein: 29g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 109mg | Sodium: 1783mg | Potassium: 1050mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4728IU | Vitamin C: 17mg | Calcium: 480mg | Iron: 4mg