We recently had our local Randall’s close down. I’m honestly shocked they lasted as long as they did with an HEB right across the street from them. If you didn’t want a crowd of people you shopped there. Since they where closing I took advantage of items marked down and stocked the freezer up with dishes for hubby to take for lunches. I tested out several crockpot meals to make the most of my time. We love manicotti, I just hate the process so when I saw this recipe I jumped on making it. It really came out really good and the noodles cooked perfectly without getting soggy. We’ll make this again for sure!
Crockpot No-Boil Manicotti
(Adapted from Thrifty T’s Treasures)
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
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
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.)