Crockpot Manicotti Recipe
This crockpot manicotti recipe fills uncooked pasta tubes with a creamy ricotta and spinach mixture and cooks them right in tomato sauce. There is no boiling and no tearing shells. The slow cooker softens the pasta as it steams in the sauce, and you finish with melted mozzarella.
6
servings25
minutes4
hours30
minutesUncooked manicotti shells are stuffed with a cheesy ricotta and spinach filling and slow cooked in marinara sauce. Top with mozzarella for the last half hour.
Ingredients
1 (8 oz) box manicotti shells, uncooked (about 12 shells)
15 oz whole milk ricotta
10 oz frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded mozzarella, divided
1/2 cup grated parmesan
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
1 (24 oz) jar marinara sauce
1 (14.5 oz) can crushed tomatoes
1/2 cup water
Fresh basil for serving
Directions
- Squeeze the thawed spinach in a clean kitchen towel until it is very dry. Wet spinach makes the filling runny.
- In a large bowl, stir the ricotta, spinach, 1 cup of the mozzarella, the parmesan, egg, garlic, Italian seasoning, salt and pepper until well combined.
- Spoon the filling into a large zip bag and snip off a corner. Pipe the filling into each uncooked shell, filling both ends.
- Mix the marinara, crushed tomatoes and water in a bowl.
- Spread 1 cup of the sauce over the bottom of a 6-quart slow cooker.
- Arrange a layer of stuffed shells on the sauce, then cover with more sauce. Repeat until all the shells are used, ending with sauce, making sure every shell is covered.
- Cover and cook on LOW for 4 to 4 1/2 hours, or on HIGH for 2 to 2 1/2 hours, until the pasta is tender when poked with a knife.
- Sprinkle the remaining 1/2 cup mozzarella on top. Cover and cook another 20 to 30 minutes until melted and bubbly.
- Let the manicotti rest for 10 minutes so it holds together when you lift it out. Serve with basil.
Notes
- Add a pound of browned Italian sausage to the sauce for a meaty version. Make sure every shell is under sauce, because exposed pasta stays hard. Leftovers keep 4 days in the fridge. Freeze portions for 2 months. Reheat in a covered dish at 350°F for 20 minutes. Serve with a green salad and garlic bread.
Why you can skip boiling the shells
Traditional manicotti means boiling the shells, which tear easily, and then stuffing them while they are slick and hot. In a slow cooker, you stuff dry shells, which are sturdy and easy to fill. The pasta softens as it sits in the sauce and steams over a few hours.
The sauce does two things here. It supplies the moisture the pasta needs, and it protects the shells from drying out. The ricotta filling stays creamy because it is sealed inside the pasta.
The method saves time without losing quality. The cooked manicotti tastes like a baked pan, and there are no pots to boil and no torn shells to throw out.
Ingredient notes
Manicotti shells: use the regular dry kind, not the oven-ready shells. Regular shells hold up better to a long, wet cook and do not turn to mush.
Whole milk ricotta: it makes a rich, creamy filling. Part-skim ricotta is grainier and can taste dry.
Frozen spinach: it must be squeezed very dry. Wrap it in a towel and twist hard. Extra water thins the filling and the sauce.
Marinara: pick a jar with a good tomato flavor and no added sugar. You are using a lot of it, so quality shows.
Mozzarella: shredded low-moisture mozzarella melts well and gives the top its classic pull.
Parmesan and egg: they bind the filling so it holds its shape when the shells are cut. Do not skip the egg, since it keeps the ricotta from oozing out.
Tips for tender, intact shells
Cover every shell: the most common mistake is leaving part of a shell above the sauce. Exposed pasta never softens and stays tough. Spoon sauce over every shell and each layer.
Use a piping bag: a zip bag with the corner cut is faster and cleaner than a spoon. It fills the shell all the way without breaking it.
Rest before serving: the shells are fragile when hot. Wait 10 minutes and lift them out with a wide spatula so the filling does not squeeze out.
Do not stir: once the shells are layered, leave them alone. Stirring breaks the shells open and spills the filling. Use the lid to hold in the steam, and avoid peeking early.
Swaps and variations
For a meaty version, add browned Italian sausage or ground beef to the sauce. For a lighter dish, use part-skim mozzarella and skip the added parmesan. For an extra-cheesy version, use provolone on top.
One swap that does not work is cooking on HIGH the whole time without checking. The shells on the edges overcook while the middle ones stay firm, so check at 2 hours and rotate if needed.
For a lighter filling, replace half the ricotta with cottage cheese that has been drained and blended smooth.
What to serve with it
Serve with a big green salad and warm garlic bread to soak up the sauce. A simple lemon and olive oil dressing balances the richness. Sprinkle torn basil and a little extra parmesan over each plate. Steamed broccoli or green beans with a little lemon also go well, and they add something fresh next to the cheesy shells.
Storing, freezing and reheating
Refrigerate leftovers in a covered dish for up to 4 days. The shells absorb more sauce as they sit, so add a spoonful before reheating.
Freeze individual portions with extra sauce for up to 2 months. Thaw in the fridge, then bake covered at 350°F for 20 to 25 minutes, until hot at 165°F in the center.
Crockpot Manicotti Recipe at a glance
- Prep time: 25 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by (8 oz) box manicotti shells, whole milk ricotta, frozen chopped spinach, shredded mozzarella
Tips for Crockpot Manicotti Recipe
Add a pound of browned Italian sausage to the sauce for a meaty version. Make sure every shell is under sauce, because exposed pasta stays hard. Leftovers keep 4 days in the fridge. Freeze portions for 2 months. Reheat in a covered dish at 350°F for 20 minutes. Serve with a green salad and garlic bread.
Crockpot Manicotti Recipe FAQ
How long does Crockpot Manicotti Recipe take?
Crockpot Manicotti Recipe takes 4 hours 30 minutes of cooking after 25 minutes of prep.
How many people does Crockpot Manicotti Recipe serve?
This recipe makes 6 servings.
What do I need to make Crockpot Manicotti Recipe?
14 ingredients, led by (8 oz) box manicotti shells, whole milk ricotta, frozen chopped spinach, shredded mozzarella. Amounts are in the recipe card above.
