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K's Slow Cooker Manicotti


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Rate this recipe 4.1/5 (7 Votes)
K's Slow Cooker Manicotti 1 Picture


  • 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



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!


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