Slow Cooker Manicotti

If you are looking for a “set it and forget it” meal that will deliver serious flavor with minimal effort, look no further. I created this recipe as part of the Italian dinner party collection of recipes, but it certainly can stand on its own. If you want to try some pasta that is a little more complex than spaghetti this is your recipe. The pictures don’t do it justice, I was a little rushed so the pics were sparse. Trust me, this will be a hit.

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Filling Ingredients

  • 15 oz Ricotta Cheese
  • 1/2 Cup Shredded Mozzarella Cheese
  • 1/2 Cup Grated Parmesan Cheese
  • 1 tsp minced garlic (about 1 clove)
  • 1 Egg
  • 10 oz Package of frozen spinach, thawed
  • 1/2 tsp Allspice or Nutmeg
  • 1 tsp Salt
  • 1/2 tsp pepper


  • 8 oz Package of Manicotti Shells (do not boil or cook them)
  • 24 oz Jar of Pasta Sauce (I like tomato basil)
  • 1 Cup shredded Mozzarella
  • 1 Cup Grated Parmesan


  1. Squeeze all of the water out of the thawed spinach
  2. Put all of the filling ingredients in a large bowl and mix by hand until they are well combined
  3. Put the filling in a large (gallon size) Ziploc bag with the corner cut off or a piping bag if you have one.
  4. Use the bag to squeeze the filling into the uncooked manicotti shells (see pic above). Just squeeze the bag from the top and filling flows right into the shells, it is easier than you would expect.
  1. Pour about 1/3 of the pasta sauce into the bottom of the slow cooker
  2. Put half of the filled manicotti shells on top of the sauce to form the first layer.
  3. Put 1/2 of the remaining sauce on top of the shells
  4. Sprinkle 1/2 cup of mozzarella and 1/2 cup of Parmesan over the sauce
  5. Put the remaining manicotti shells on top of the cheese forming a second layer.
  6. Pour on the remaining sauce.
  7. Sprinkle on the remaining cheese.
  8. Put the lid on, set the slow cooker on low and come back 4 hours later for a delicious meal. (if you are in a hurry, put it on high and it will be done in 2 hours).

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