Crockpot No Boil Manicotti Recipe 425

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NO BOIL MANICOTTI



No Boil Manicotti image

This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.

Provided by Smockmock

Categories     Manicotti

Time 1h5m

Yield 14 manicottis, 7 serving(s)

Number Of Ingredients 19

1 lb part-skim ricotta cheese
8 ounces shredded mozzarella cheese, divided
3 tablespoons shredded parmesan cheese
1 teaspoon sugar
1 egg, slightly beaten
2 -3 dashes nutmeg
1 tablespoon dried parsley
3 dashes ground black pepper
14 manicotti, uncooked
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3/4 cup water
1 tablespoon onion flakes
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 teaspoon sugar
3 dashes salt
3 dashes ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
  • Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
  • Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
  • Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
  • Pour sauce over manicotti covering completely.
  • Cover baking dish with aluminum foil, crimping edges to seal tightly.
  • Bake for 40 minutes at 400°F.
  • Remove foil, sprinkle generously with remaining mozzarella.
  • Bake uncovered for 5 minutes or until cheese is melted.

SLOW COOKER TWO-MEAT MANICOTTI



Slow Cooker Two-Meat Manicotti image

I wanted to create my ideal version of a stuffed manicotti, which requires a fantastic filling and a meat sauce to die for. This recipe is the final result, and I don't mind saying it's a huge success! -Shalimar Wiech, Glassport, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 7 servings.

Number Of Ingredients 17

1/2 pound medium fresh mushrooms, chopped
2 small green peppers, chopped
1 medium onion, chopped
1-1/2 teaspoons canola oil
4 garlic cloves, minced
3/4 pound ground sirloin
3/4 pound bulk Italian sausage
2 jars (23-1/2 ounces each) Italian sausage and garlic spaghetti sauce
1 carton (15 ounces) 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 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 package (8 ounces) manicotti shells

Steps:

  • In a large skillet over medium-high heat, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside., In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells., Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until pasta is tender.

Nutrition Facts : Calories 657 calories, Fat 33g fat (14g saturated fat), Cholesterol 155mg cholesterol, Sodium 1609mg sodium, Carbohydrate 55g carbohydrate (22g sugars, Fiber 7g fiber), Protein 39g protein.

CROCKPOT NO-BOIL MANICOTTI RECIPE - (4.2/5)



Crockpot No-Boil Manicotti Recipe - (4.2/5) image

Provided by TroubleInTheKitchen

Number Of Ingredients 13

Filling
2 1/4 cups Cottage Cheese
1 1/4 cup shredded Mozzarella Cheese
1 1/4 cup shredded Parmesan Cheese
2 teaspoons Italian Seasoning
1/4 teaspoon Salt
1/4 teaspoon Pepper
Remaining Ingredients
1 lb Ground Beef
2 jars Bertolli Spaghetti Sauce
14.5 oz can of Diced Tomatoes, drained
8 oz Manicotti shells
1 cup Mozzarella Cheese

Steps:

  • Brown the ground beef and add 1 jar of spaghetti sauce and diced tomatoes. While meat mixture is simmering, put together your filling by combining all ingredients. Place the filling mixture in a gallon size freezer bag and snip off the end. Place remaining jar of spaghetti sauce in the bottom of an oval crockpot. Pipe the filling mixture into the manicotti and place in crockpot. Cover the filled manicotti with the meat mixture. Cook on high for 2 1/2 hours, or until manicotti is fork tender. (Top with 1 cup of Mozzarella the last 30 minutes of cook time.)

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