Easy 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.
THE RECIPE
INGREDIENTS
For Filling:
- 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
For Manicotti:
- 8 oz Package of Manicotti shells
- 1 Cup Mozzarella cheese shredded
- 1 Cup Parmesan cheese shredded
- 24 oz Jar of Ragu Sauce
Garnish (optional):
- 1/2 Cup Pine nuts toasted (optional)
- Basil chopped (optional)
INSTRUCTIONS
- Place all the filling ingredients in a bowl and mix until combined
- Pour the filling inside a large zip top bag. Cut away one corner
- Fill each uncooked manicotti with the filling
- In the bowl of a slow cooker pour 1/3 of the Ragu Sauce
- Place filled manicottis on top
- Cover with 1/3 of the sauce
- Cover with 1/2 cup of each cheeses
- Add the remaining manicottis
- Cover with the rest of the sauce
- Add the rest of the cheeses
- Cover with lid and cook on high for 2 hours or on low for 4 hours
- Manicottis should be fork tender
- Remove from slow cooker and sprinkle garnishes on top
- Enjoy!
Source: livingsweetmoments.com