Cheesy perfect pasta in a warm sauce has never been easier to make!
Slow Cooker Manicotti Recipe
Layering sauce and pasta in your slow cooker is a great way to save time but also give you a perfectly warm and yummy meal at the end of the day.
Admittedly, pasta can seem like the last thing you want to slow cook, but I’ve discovered this recipe makes it super easy to manage.
How do I keep the pasta from overcooking?
Simply start the recipe with uncooked pasta and follow the cooking time specifically. This recipe takes around 2 1/2 hours to complete in a slow cooker.
So, it’s definitely not one you want to let set all day long while you work. Instead, make this on a weekend or an evening when you can be home 2-3 hours before dinner needs to be served.
Can I use homemade pasta sauce for this recipe?
Yes! I love making big batches of marinara or meat sauce in my slow cooker then storing in large freezer bags until ready to use.
My freezer is often stocked with sauces I have cooked like this. It saves tons of money over time, and I love that I can control the ingredients better this way.
1/2-lb. Medium Fresh Mushrooms, Chopped
2 Small Green Peppers, Chopped
1 Medium Onion, Chopped
1-1/2 Tsp. Canola Oil
4 Garlic Cloves, Minced
3/4-lb. Ground Sirloin
3/4-lb. Bulk Italian Sausage
2-(23-1/2-oz. Each)-Italian Sausage & Garlic Spaghetti Sauce
1/(15-oz.)-Carton Ricotta Cheese
1 Cup Minced Fresh Parsley
1/2 Cup Shredded Part-Skim Mozzarella Cheese, Divided
1/2 Cup Grated Parmesan Cheese, Divided
2 Large Eggs, Lightly Beaten
1/2 Tsp. Salt
1/4 Tsp. Pepper
1/8 Tsp. Ground Nutmeg
1-(8-oz.)-Pkg. Manicotti Shells
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