I am a sucker for comfort foods, and Mexican, if you haven’t noticed! Manicotti is one of my favorites and there is nothing like finding a crockpot version to make it even easier. I was so excited when I found this version and it was something that I could even make in stages. Example, I made the ricotta mixture during lunch while Sweet Pea was distracted and popped it in the fridge until I was ready to assemble the rest of the meal. Once it was time to get the rest of it assembled, all I had to do was spoon the mixture into the noodles. It made it seem so easy!
I am really looking forward to making this one again!
1 cup frozen chopped Spinach, thawed and squeezed dry
1 12oz contain Ricotta Cheese
3 cups shredded Mozzarella Cheese, divided
1/2 cup grated Parmesan Cheese
2 cloves Garlic, minced
1 tbsp Italian Seasoning
28ish Jumbo Pasta Shells
2 jars (24 oz) Marinara Sauce
chopped Parsley (optional)
In a large bowl, combine spinach, ricotta, 2 cups mozzarella, parmesan, garlic and italian seasoning.
Rinse shells in warm water to soften slightly.
Pour about 3 cups of marinara in the bottom of the crockpot.
Spoon ricotta mixture into shells and line the bottom of your crockpot with shells.
Pour about another 2 cups of marinara over shells to cover.
Continuing spooning ricotta mixture into shells and placing shells in crockpot to create new layer.
Top with remaining marinara and cover.
Cook on HIGH for 3-4 hours or LOW for 6-8 until shells are cooked.
Remove lid, sprinkle with remaining mozzarella and with a few min until cheese is melted.
Garnish with parsley.