Do manicotti need to be covered when baking?

Yes. Even in a slow cooker, covering the manicotti with sauce and keeping the lid on is essential to prevent them from drying out or cooking unevenly.

How long do homemade manicotti last?

Stored in an airtight container in the refrigerator, homemade manicotti will last up to 4 days . For longer storage, freeze for up to 2 months.

How do you fill manicotti without a piping bag?

Use a zip-top plastic bag with a corner snipped off. It’s a quick, mess-free way to pipe the ricotta filling without needing special tools.

Do I need to boil manicotti?

Nope! That’s the beauty of this recipe. Dry shells cook beautifully in the slow cooker as they absorb moisture from the sauce during the cooking process.

Slow Cooker Manicotti: 5 Easy Steps to Amazing Flavor

Description

This slow cooker manicotti is stuffed with creamy ricotta, spinach, and herbs, simmered in marinara for hours of effortless flavor.

Ingredients

12 manicotti shells (uncooked)

2 cups ricotta cheese

1 egg

1 cup shredded mozzarella (plus extra for topping)

1/4 cup grated Parmesan

1 tsp dried basil

1/4 tsp nutmeg

1/2 tsp salt

1 cup frozen chopped spinach (thawed and drained)

3 cups marinara sauce

Cook Mode Prevent your screen from going dark

Instructions

1. In a mixing bowl, combine ricotta, egg, mozzarella, Parmesan, basil, nutmeg, salt, and spinach.

2. Transfer filling to a zip-top bag and snip the corner.

3. Fill each uncooked manicotti shell with the mixture.

4. Spread 1 cup of marinara on the bottom of your slow cooker.

5. Layer filled shells over the sauce.

6. Top with remaining sauce and extra mozzarella.

7. Cover and cook on LOW for 4–5 hours, until pasta is tender.

8. Serve hot with fresh basil or grated cheese.

Notes

You can substitute spinach with sautéed mushrooms or ground sausage.

Use a spoon instead of a zip-top bag if needed.

Freeze leftovers for up to 2 months.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Italian