Slow Cooker Manicotti

Slow Cooker Manicotti - This ricotta spinach manicotti is a perfect slow cooker vegetarian meal!

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

spinach manicotti stuffing mixture in a bowl

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?

Spinach Ricotta Manicotti on top of marinara sauce in the crock of a slow cooker

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!

Spinach Ricotta Manicotti top with marinara sauce in the crock of a slow cooker

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.

Slow Cooker Spinach Ricotta Manicotti on a white plate garnished with fresh basil leaves

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.

Manicotti Recipe

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5 from 1 vote

Slow Cooker Manicotti

Slow Cooker Manicotti – This ricotta spinach manicotti is a perfect slow cooker vegetarian meal!
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Dinner, Main Course, pasta
Cuisine: American, Italian
Keyword: crock pot, manicotti, ricotta, slow cooker, spinach
Servings: 6
Calories: 487kcal
Author: Don’t Sweat The Recipe

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

Recipe adapted from Sand&Sissal

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Comments

  1. Reply

    5 stars
    What a delicious recipe for the Slow Cooker, we will love it! Thanks so much for sharing with Full Plate Thursday today. Have a great day and come back soon!
    Miz Helen

    1. Reply

      Thank you, Miz Helen! 🙂

  2. Reply

    Sounds and looks delicious! Great that you don’t have to cook the manicotti shells first, too. Thanks for sharing. Pinning. Blessings, Janet

    1. Reply

      Thank you, Janet! No having to boil the noodles first was a big PLUS for me.

  3. Reply

    These manicotti look so wonderful! Even better since you can make them in a slow cooker. 🙂

    1. Reply

      Thanks, CJ! 🙂

  4. Reply

    Wow! Never thought about making manicotti in the slow cooker. I’m going to try it. Thanks so much for sharing with Merry Monday.

  5. Reply

    This looks delicious! I’ve been wanting pasta but because is so hot out was waiting. Thank you!!

    1. Reply

      Thanks, Lea! Yeah, the heat is a killer and I don’t want my oven on either. 🙂

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