No Boil Slow Cooker Manicotti Recipes

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NO-BOIL SLOW-COOKER MANICOTTI



No-Boil Slow-Cooker Manicotti image

Try making manicotti like you never have before with this No-Boil Slow-Cooker Manicotti recipe. Simmer cheese-and-mushroom-stuffed manicotti shells with pasta sauce and mozzarella for 4 to 6 hours and discover your new go-to manicotti recipe. The entire family will love this slow-cooker manicotti.

Provided by My Food and Family

Categories     Pasta

Time 4h20m

Yield 7 servings (2 manicotti each)

Number Of Ingredients 11

1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 lb. fresh mushrooms, chopped
2 cups loosely packed stemmed kale, chopped
1 egg, beaten
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 tsp. each dried oregano leaves, garlic powder and onion powder
1 cup KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) manicotti shells
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided

Steps:

  • Heat dressing in large skillet over medium-high heat. Add mushrooms and kale; cook, stirring constantly, 5 min. or until mushrooms are tender. Drain.
  • Mix egg, Neufchatel and ricotta in medium bowl until blended. Add dry seasonings, and 1/4 cup each mozzarella and Parmesan; mix well. Stir in mushroom mixture. Spoon into resealable plastic bag.
  • Cut large piece off one bottom corner of bag; squeeze Neufchatel mixture into both ends of each manicotti shell.
  • Spread 1/2 cup pasta sauce onto bottom of 6-qt. slow cooker sprayed with cooking spray; cover with 7 manicotti. Top with 1/2 cup of the remaining pasta sauce and 1/4 cup of the remaining mozzarella. Cover with layers of remaining manicotti, pasta sauce, mozzarella and Parmesan, then cover with lid.
  • Cook on LOW 4 to 6 hrs. (or on HIGH 2 to 3 hrs.).

Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g

NO BOIL MANICOTTI



No Boil Manicotti image

This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.

Provided by Smockmock

Categories     Manicotti

Time 1h5m

Yield 14 manicottis, 7 serving(s)

Number Of Ingredients 19

1 lb part-skim ricotta cheese
8 ounces shredded mozzarella cheese, divided
3 tablespoons shredded parmesan cheese
1 teaspoon sugar
1 egg, slightly beaten
2 -3 dashes nutmeg
1 tablespoon dried parsley
3 dashes ground black pepper
14 manicotti, uncooked
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3/4 cup water
1 tablespoon onion flakes
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 teaspoon sugar
3 dashes salt
3 dashes ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
  • Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
  • Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
  • Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
  • Pour sauce over manicotti covering completely.
  • Cover baking dish with aluminum foil, crimping edges to seal tightly.
  • Bake for 40 minutes at 400°F.
  • Remove foil, sprinkle generously with remaining mozzarella.
  • Bake uncovered for 5 minutes or until cheese is melted.

CROCKPOT NO-BOIL MANICOTTI RECIPE - (4.2/5)



Crockpot No-Boil Manicotti Recipe - (4.2/5) image

Provided by TroubleInTheKitchen

Number Of Ingredients 13

Filling
2 1/4 cups Cottage Cheese
1 1/4 cup shredded Mozzarella Cheese
1 1/4 cup shredded Parmesan Cheese
2 teaspoons Italian Seasoning
1/4 teaspoon Salt
1/4 teaspoon Pepper
Remaining Ingredients
1 lb Ground Beef
2 jars Bertolli Spaghetti Sauce
14.5 oz can of Diced Tomatoes, drained
8 oz Manicotti shells
1 cup Mozzarella Cheese

Steps:

  • Brown the ground beef and add 1 jar of spaghetti sauce and diced tomatoes. While meat mixture is simmering, put together your filling by combining all ingredients. Place the filling mixture in a gallon size freezer bag and snip off the end. Place remaining jar of spaghetti sauce in the bottom of an oval crockpot. Pipe the filling mixture into the manicotti and place in crockpot. Cover the filled manicotti with the meat mixture. Cook on high for 2 1/2 hours, or until manicotti is fork tender. (Top with 1 cup of Mozzarella the last 30 minutes of cook time.)

SLOW COOKER TWO-MEAT MANICOTTI



Slow Cooker Two-Meat Manicotti image

I wanted to create my ideal version of a stuffed manicotti, which requires a fantastic filling and a meat sauce to die for. This recipe is the final result, and I don't mind saying it's a huge success! -Shalimar Wiech, Glassport, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 7 servings.

Number Of Ingredients 17

1/2 pound medium fresh mushrooms, chopped
2 small green peppers, chopped
1 medium onion, chopped
1-1/2 teaspoons canola oil
4 garlic cloves, minced
3/4 pound ground sirloin
3/4 pound bulk Italian sausage
2 jars (23-1/2 ounces each) Italian sausage and garlic spaghetti sauce
1 carton (15 ounces) ricotta cheese
1 cup minced fresh parsley
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 package (8 ounces) manicotti shells

Steps:

  • In a large skillet over medium-high heat, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside., In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells., Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until pasta is tender.

Nutrition Facts : Calories 657 calories, Fat 33g fat (14g saturated fat), Cholesterol 155mg cholesterol, Sodium 1609mg sodium, Carbohydrate 55g carbohydrate (22g sugars, Fiber 7g fiber), Protein 39g protein.

SLOW-COOKER CHEESY CHICKEN MANICOTTI



Slow-Cooker Cheesy Chicken Manicotti image

This slow-cooker cheesy manicotti is easy enough for dinner anytime, but it's also delicious enough to be the shining star of your next get-together.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 7

Number Of Ingredients 9

2 cups finely chopped cooked chicken
1 container (15 oz) whole-milk ricotta cheese
1 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped fresh basil leaves
14 uncooked manicotti shells (8 oz)
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
3/4 cup water
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • In medium bowl, mix chicken, ricotta cheese, garlic salt and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
  • Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix pasta sauce and water. Spread about one-third of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another one-third of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining one-third of sauce mixture.
  • Cover; cook 2 to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.

Nutrition Facts : Calories 440, Carbohydrate 37 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 7 g, TransFat 1/2 g

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