Crockpot Manicotti



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Spinach and cheese filled pasta covered in your favorite tomato sauce is an ideal vegetarian meal. You can adjust the heat to high and cook for only 2 hours if you want to devour this great dish sooner rather than later.

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Time needed

30 min preparation + 4 hour cooking

Serving Size / Yield

6 servings


  • 2 cloves minced garlic
  • 30 ounces ricotta cheese
  • 2 jars marina sauce
  • 1 package manicotti shells
  • 1 beaten egg
  • ¼ cup grated parmesan
  • 2 cups shredded mozzarella cheese
  • 1 cup spinach
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon Italian seasoning

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In a mixing bowl, mix the garlic, ricotta, egg, parmesan, spinach, salt, pepper, Italian seasoning, and 1 cup mozzarella together. Put this manicotti filling into a plastic bag and cut off one of the corners so you can then squeeze the filling into each manicotti tube. Put ¾ of 1 jar of tomato sauce at the bottom of the crock pot. Then lay a layer of manicotti on top of the sauce. Cover the layer of pasta with ½ cup of sauce and repeat these layers until all the pasta is used and the top layer is sauce. Cook on low heat for 4 hours then sprinkle the second cup of mozzarella over the top and cook for a final 10 minutes.

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