K's Slow Cooker Manicotti

By calypan

Ingredients

• 3/4 lb. Ground Sirloin
• 3/4 lb. Ground Italian Sausage
• 1/2 T. dried Italian Seasoning
• 1/2 T. dried Oregano
• 1 small onion, chopped
• 8 oz. mushrooms, chopped
• 1/2 green pepper, chopped fine
• 4 garlic cloves, minced
• 1-1/2 tsp. canola oil
• 1 (24 oz) jar Classico Italian Sausage Pasta Sauce
• 1 (24 oz) jar Paul Newman's Sockarooni Pasta Sauce
• 16 oz. reduced fat Cottage Cheese
• 1/2 T. dried parsley
• 1/2 T. dried Oregano
• 1/2 T. dried Italian Seasoning
• 2 eggs, lightly beaten
• 1/4 cup Mozzarella or Italian Cheese
• 1/4 cup grated Parmesan Cheese
• 1 box (8 oz) Manicotti shells, uncooked
• Extra Mozzarella or Italian Cheese
• Extra Parmesan Cheese

Preparation

Step 1

In large skillet, saute the mushrooms, peppers and onion in oil until tender. Add garlic and cook 1 minute more; remove from pan.

In same skillet, cook beef & sausage over medium heat until done; drain and add 1/2 T. Italian Seasoning & 1/2 T. Oregano. Add to mushroom mixture, add pasta sauces and mix well. Set aside.

in small bowl, combine cottage cheese, eggs, 1/4 cup Mozzarella cheese, 1/4 cup Parmesan cheese and seasonings. Stir well. Stuff in uncooked manicotti shells.

Spread 2 cups of pasta sauce mixture onto bottom of lightly greased slow cooker. Arrange 5 stuffed shells over sauce. Sprinkle with a little Mozzarella Cheese and Parmesan Cheese; repeat 2 more times, using 4 shells for the top layer. Top with remaining sauce; sprinkle with additional cheeses. Cover and cook on low 4 hours.

Let stand 10 minutes before serving. DELICIOUS!