CrockPot Manicotti
Ingredients
For The Filling:
1 ⅓ Cups Ricotta Cheese
½ Cup Shredded Parmesan Cheese
¼ Cup Chèvre Goat Cheese
¼ Cup Shredded Mozzarella Cheese
1 Clove Garlic (Minced)
½ Teaspoon Dried Oregano
1 Large Egg
10 Ounces Frozen Spinach (Thawed And Drained)
⅛ Teaspoon Kosher Salt
⅛ Teaspoon Freshly Ground Black Pepper
For The Manicotti:
8 Ounces Manicotti Pasta
1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Parmesan Cheese
24 Ounces Marinara Sauce
Garnish:
¼ Cup Chopped Fresh Basil
Directions
In a medium mixing bowl combine all of the ingredients for the filling and stir until fully combined.
Spoon filling into a 1-gallon sized zippered food storage bag and snip off one of the bottom corners with scissors.
Pour 1/3 of the marinara sauce in the bottom of either a 3.5 quart casserole slow cooker or a 6 quart or larger slow cooker.
Pipe the ricotta filling inside each manicotti pasta and place the filled pasta into the sauce in the slow cooker.
Pour 1/3 of the sauce over the top of the filled pasta.
Sprinkle 1/2 cup each of the shredded mozzarella and Parmesan cheese on top.
Pour the remaining 1/3 of the sauce on top of the cheese and then add the remaining 1/2 cup each of the mozzarella and Parmesan cheese.
Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
Garnish cooked manicotti with chopped fresh basil.
