Crock Pot No Cook Manicotti

Delicious ricotta spinach manicotti made in the slow cooker! A perfect easy vegetarian dinner idea that preps in no time.

Crock Pot No Cook Manicotti




  • 15 oz Ricotta
  • 1/4 Cup Goat Cheese
  • 1/4 Cup Mozzarella cheese shredded
  • 1/2 Cup Parmesan cheese shredded
  • 1 Clove Garlic minced
  • 1/2 Teaspoon Dried oregano
  • 1 Egg
  • 1 Package frozen spinach thawed, drained and squeezed dry, 10
  • 1/2 Teaspoon Nutmeg
  • Salt + Pepper
  • 8 oz Package of Manicotti shells
  • 1 Cup Mozzarella cheese shredded
  • 1 Cup Parmesan cheese shredded
  • 24 oz Jar of Ragu Sauce
  • 1/2 Cup Pine nuts toasted (optional)
  • Basil chopped (optional)


  1. Place all the filling ingredients in a bowl and mix until combined
  2. Pour the filling inside a large zip top bag. Cut away one corner
  3. Fill each uncooked manicotti with the filling
  4. In the bowl of a slow cooker pour 1/3 of the Ragu Sauce
  5. Place filled manicottis on top
  6. Cover with 1/3 of the sauce
  7. Cover with 1/2 cup of each cheeses
  8. Add the remaining manicottis
  9. Cover with the rest of the sauce
  10. Add the rest of the cheeses
  11. Cover with lid and cook on high for 2 hours or on low for 4 hours
  12. Manicottis should be fork tender
  13. Remove from slow cooker and sprinkle garnishes on top
  14. Enjoy!

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