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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


  • 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.


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