SLOW COOKER (no boil!) STUFFED MANICOTTIFor the filling:
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 1-1/2 cup shredded mozzarella (1/2 cup reserved)
- Italian seasoning blend
- 1 large jar of your favorite marinara sauce
- 1 package manicotti (uncooked, about 14 pieces)
Pour the remaining sauce on top of the manicotti. I used more sauce than the original recipe because I know my crock runs hot. You can use less sauce if you want, but make sure you check a few times while it is cooking then, because you don’t want it to get too dry and burn. I also threw in some frozen meatballs on top because I knew my 3 year old would need some meatballs when we ate this!
Cook on high for about 2.5 hours. Check around 2 hours to see how the firmness of the pasta is. About 15 minutes before serving, sprinkle remaining 1/2 cup of mozzarella cheese on top, so it can melt.
Here is my pic, mid prep, showing the just stuffed manicotti in my crock pot.