Crock-Pot Three Cheese and Kale Manicotti


Jennifer has worked in the restaurant industry for over 10 years.


It's so easy to make stuffed manicotti in the Crock-Pot (or slow cooker). Just prepare your filling, stuff the uncooked manicotti noodles, and cover in tomato sauce. You don't even have to boil the noodles first. The noodles will slowly cook throughout the day and soak up the sauce until they are moist and full of flavor. I love how easy it is to fill the uncooked noodles. Trying to fill cooked noodles can be so frustrating. Make sure you don't use the oven-ready manicotti noodles. They're not as good and won't hold together well in the Crock-Pot.

The thing I love about manicotti is how versatile it is. You can make it with ground beef or sausage, or you can make it as a vegetarian dish with a blend of cheeses. Plus, it's so easy to add healthy ingredients, like kale. Kale is so good for you, but most people don't eat it often because of its strong and bitter taste. This three cheese and kale manicotti recipe is one way you can cook with kale and guarantee that it will taste delicious. You can also use spinach, eggplant, zucchini, mushrooms, or any of your favorite vegetables that you think might go well.

Ready to eat!

Ready to eat!

Cook Time

Prep timeCook timeReady inYields

30 min

6 hours

6 hours 30 min

4 servings (3 stuffed manicotti noodles/person)


  • 1 package manicotti noodles (12 noodles)
  • 2 cups ricotta cheese
  • 4 cups mozzarella cheese, shredded
  • 1 cup parmesan cheese, shredded
  • 2 cups fresh kale, chopped
  • 1 jar tomato sauce
  • 2 eggs
  • 1 clove garlic, pressed
  • 2 tsp Italian seasoning
  • Pinch salt and pepper


  1. In a bowl, stir together half of the mozzarella cheese, ricotta cheese, Parmesan cheese, and eggs.
  2. Finely chop your fresh kale and add it to the cheese mixture. Add in the pressed garlic, Italian seasoning, salt, and pepper. Mix until blended.
  3. Add the mixture to a piping bag. If you don't have a piping bag, you can use a ziplock bag and cut off a corner.
  4. Fill your uncooked manicotti noodles using the piping bag or ziplock bag.
  5. First, put a layer of tomato sauce in the bottom of your Crock-Pot. Then add your stuffed manicotti and cover them in the remaining tomato sauce. It is best not to do multiple layers of manicotti on top of each other. It will be harder to get them out when they're cooked. For this reason, you will need a fairly big Crock-Pot.
  6. Put the lid on your Crock-Pot and cook on low for 6 to 8 hours.
  7. About 20 to 30 minutes before you are ready to serve your manicotti, top it with the other half of your shredded mozzarella cheese. Put the lid back on your Crock-Pot and let the cheese fully melt.

Photo Tutorial

Cheese and kale filling

Cheese and kale filling

Cheese and kale filling in the piping bag

Cheese and kale filling in the piping bag

Stuffed manicotti arranged in the Crock-Pot

Stuffed manicotti arranged in the Crock-Pot

Add layers of tomato sauce underneath and on top of the stuffed noodles

Add layers of tomato sauce underneath and on top of the stuffed noodles



© 2018 Jennifer C


Jennifer C (author) on February 04, 2019:

Thanks Louise!

Louise Powles from Norfolk, England on February 04, 2019:

This recipe sounds delicious, and looks lovely too. Thankyou for sharing. =)

Jennifer C (author) on December 11, 2018:

Yes, manicotti and cannelloni are basically the same things. You could use either. Thanks!

Liz Westwood from UK on December 11, 2018:

Are manicotti similar to canneloni? I have not heard of them before, but this looks like a great recipe.

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