Wednesday, March 15, 2017

Crockpot No-Boil Manicotti

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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)


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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


Brown the ground beef and add 1 jar of spaghetti sauce and diced tomatoes.


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While meat mixture is simmering, put together your filling by combining all ingredients.


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Place the filling mixture in a gallon size freezer bag and snip off the end.


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Place remaining jar of spaghetti sauce in the bottom of an oval crockpot.


Pipe the filling mixture into the manicotti and place in crockpot.

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Cover the filled manicotti with the meat mixture.

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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.)

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