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.
|Prep time||Cook time||Ready in||Yields|
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
Read More From Delishably
- In a bowl, stir together half of the mozzarella cheese, ricotta cheese, Parmesan cheese, and eggs.
- 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.
- 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.
- Fill your uncooked manicotti noodles using the piping bag or ziplock bag.
- 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.
- Put the lid on your Crock-Pot and cook on low for 6 to 8 hours.
- 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.
© 2018 Jennifer C