Manicotti makes a perfect vegetarian meal option. Pasta stuffed with spinach and ricotta cheese, covered in marinara! How can you go wrong? Even the biggest carnivore will love this meal.
My husband devoured it! But that could have been because I have deprived my family of pasta for a while now. I was just trying to drop some pounds, hopefully, along the way he would too. 😉 Don’t tell him I said that.
Try our Cajun Chicken Pasta!
Slow Cooker Spinach Ricotta Manicotti
What’s awesome about this recipe is you don’t have to boil the pasta first.
In a large bowl mix together the garlic, ricotta, egg, parmesan cheese, 1 cup mozzarella cheese, spinach, salt, pepper, Italian seasoning, and nutmeg until well combined.
Spoon the filling it into a zip-top plastic bag, snip a corner off the bag and squeeze into the pasta tubes. Easy, right?
Cover the bottom of the crockpot with 3/4 of a jar of marinara sauce.
Stuff the manicotti and lay the first layer of filled manicotti on top of the sauce.
Place about 1/2 cup of pasta sauce over the first layer of pasta.
Serve our Strawberry Shortcake for dessert!
Repeat with the remaining stuffed manicotti shells and cover with the remaining sauce. Make sure it’s fully covered.
Cook on high 2 hours or low for about 3 1/2 to 4 hours until fork-tender, depending on your slow cooker. Mine cooked for 3 1/2 hours.
Sprinkle the remaining 1 cup of mozzarella cheese over the top and let cook another 10 to 15 mins, or until melted.
Serve and enjoy this simple slow cooker manicotti! If you’ve been deprived of pasta lately too, this dish will really satisfy!
Try our most popular pasta recipe Italian Sausage Rigatoni with Spicy Tomato Cream Sauce!
Think crockpot recipes are the best? Try our Slow Cooker Roasted Chicken.
Slow Cooker Manicotti
- 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)
- 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.
Recipe adapted from Sand&Sissal