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Slow Cooker Two-Meat Manicotti

1 review
Total Time
Prep: 45 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Shalimar Wiech

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

I wanted to create my ideal version of a stuffed manicotti, which requires a fantastic filling and a meat sauce to die for. This recipe is the final result, and I don't mind saying it's a huge success! —Shalimar Wiech, Glassport, Pennsylvania

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Bake option: Spread half of the sauce mixture into a greased 13x9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover and bake at 375° for 45-55 minutes or until pasta is tender. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Test Kitchen Approved

Slow Cooker Two-Meat Manicotti

1 review
Prep Time 45 min
Cook Time 4 hours
Yield 7 servings

Ingredients

  • 1/2 pound medium fresh mushrooms, chopped
  • 2 small green peppers, chopped
  • 1 medium onion, chopped
  • 1-1/2 teaspoons canola oil
  • 4 garlic cloves, minced
  • 3/4 pound ground sirloin
  • 3/4 pound bulk Italian sausage
  • 2 jars (23-1/2 ounces each) Italian sausage and garlic spaghetti sauce
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup minced fresh parsley
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 package (8 ounces) manicotti shells
Text Ingredients

Directions

  1. In a large skillet over medium-high heat, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan.
  2. In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside.
  3. In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells.
  4. Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until pasta is tender.

Nutrition Facts

2 manicotti: 657 calories, 33g fat (14g saturated fat), 155mg cholesterol, 1609mg sodium, 55g carbohydrate (22g sugars, 7g fiber), 39g protein.

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