No Boil Slow Cooker Manicotti Recipes

SLOW-COOKER CHEESY CHICKEN MANICOTTI

Steps:

• In medium bowl, mix chicken, ricotta cheese, garlic salt and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
• Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix pasta sauce and water. Spread about one-third of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another one-third of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining one-third of sauce mixture.
• Cover; cook 2 to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.

NO BOIL MANICOTTI WITH MEAT SAUCE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• In a skillet over medium-high heat, cook the Italian sausage until no longer pink. Drain fat. Stir in spaghetti sauce and water. Remove from heat.
• Combine cottage cheese, 1 cup mozzarella cheese, parmesan cheese, parsley, and egg. Fill uncooked manicotti noodles with the cheese mixture. Place in greased pan. Pour meat sauce over noodles. Cover with foil.
• Bake for 45 to 55 minutes. Remove foil and top with remaining mozzarella cheese. Bake an additional 5 minutes to melt cheese.

NO-BOIL SLOW-COOKER MANICOTTI

Steps:

• Heat dressing in large skillet over medium-high heat. Add mushrooms and kale; cook, stirring constantly, 5 min. or until mushrooms are tender. Drain.
• Mix egg, Neufchatel and ricotta in medium bowl until blended. Add dry seasonings, and 1/4 cup each mozzarella and Parmesan; mix well. Stir in mushroom mixture. Spoon into resealable plastic bag.
• Cut large piece off one bottom corner of bag; squeeze Neufchatel mixture into both ends of each manicotti shell.
• Spread 1/2 cup pasta sauce onto bottom of 6-qt. slow cooker sprayed with cooking spray; cover with 7 manicotti. Top with 1/2 cup of the remaining pasta sauce and 1/4 cup of the remaining mozzarella. Cover with layers of remaining manicotti, pasta sauce, mozzarella and Parmesan, then cover with lid.
• Cook on LOW 4 to 6 hrs. (or on HIGH 2 to 3 hrs.).

NO BOIL MANICOTTI

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

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.

SLOW COOKER SPINACH MANICOTTI

Steps:

• In a medium saucepan, heat the oil over medium-low heat. Sauté garlic in oil for 30-60 seconds. Add crushed tomatoes, Italian seasoning, and salt to the saucepan. Cover and simmer 15-20 minutes. Remove from heat and add fresh basil.
• While the sauce is cooking, begin to prepare the manicotti. Grate cauliflower in a food processor. Add spinach, egg, 3/4 cup mozzarella, Parmesan cheese, ricotta cheese, salt, onion powder, and garlic powder to the food processor and pulse until well blended.
• Using a butter knife or your fingers, generously fill each manicotti shell with 3 tablespoons of the cheese/spinach mixture.
• Cover the bottom of the slow cooker with 1 cup of the spaghetti sauce. Carefully place 6 filled manicotti shells in the slow cooker. Pour 1 cup additional sauce over the manicotti, being sure to cover all of the shells fully. Add a second layer of manicotti over the first layer and pour remaining sauce over the top. Sprinkle with remaining 1/4 cup mozzarella cheese.
• Allow to cook for 2 hours on HIGH or for 4 hours on LOW.
• Sprinkle with additional fresh chopped basil, if desired.

NO BOIL BAKED MANICOTTI RECIPE

Steps:

• Preheat oven to 350 degrees.
• Mix spaghetti sauce and water until well combined. Set aside.
• In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper.
• Transfer to a piping bag (a gallon Ziploc baggy works well too).
• Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9x13 inch baking dish.
• Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling.
• Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles.
• Top manicotti with remaining shredded mozzarella. Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through.
• Remove foil and bake for another 5-10 minutes or until the noodles are al dente. Broil on high for a minute or so if desired.
• Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy!

NO-BOIL SLOW-COOKER MANICOTTI

Steps:

• Heat dressing in large skillet over medium-high heat. Add mushrooms and kale; cook, stirring constantly, 5 min. or until mushrooms are tender. Drain.
• Mix egg, Neufchatel and ricotta in medium bowl until blended. Add dry seasonings, and 1/4 cup each mozzarella and Parmesan; mix well. Stir in mushroom mixture. Spoon into resealable plastic bag.
• Cut large piece off one bottom corner of bag; squeeze Neufchatel mixture into both ends of each manicotti shell.
• Spread 1/2 cup pasta sauce onto bottom of 6-qt. slow cooker sprayed with cooking spray; cover with 7 manicotti. Top with 1/2 cup of the remaining pasta sauce and 1/4 cup of the remaining mozzarella. Cover with layers of remaining manicotti, pasta sauce, mozzarella and Parmesan, then cover with lid.
• Cook on LOW 4 to 6 hrs. (or on HIGH 2 to 3 hrs.).