NO-BOIL SLOW-COOKER MANICOTTI

No-Boil Slow-Cooker Manicotti image

Try making manicotti like you never have before with this No-Boil Slow-Cooker Manicotti recipe. Simmer cheese-and-mushroom-stuffed manicotti shells with pasta sauce and mozzarella for 4 to 6 hours and discover your new go-to manicotti recipe. The entire family will love this slow-cooker manicotti.

Provided by My Food and Family

Categories Pasta

Time 4h20m

Yield 7 servings (2 manicotti each)

Number Of Ingredients 11

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Ingredients

1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 lb. fresh mushrooms, chopped
2 cups loosely packed stemmed kale, chopped
1 egg, beaten
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 tsp. each dried oregano leaves, garlic powder and onion powder
1 cup KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) manicotti shells
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided

Steps:

Heat dressing in large skillet over medium-high heat. Add mushrooms and kale; cook, stirring constantly, 5 min. or until mushrooms are tender. Drain.
Mix egg, Neufchatel and ricotta in medium bowl until blended. Add dry seasonings, and 1/4 cup each mozzarella and Parmesan; mix well. Stir in mushroom mixture. Spoon into resealable plastic bag.
Cut large piece off one bottom corner of bag; squeeze Neufchatel mixture into both ends of each manicotti shell.
Spread 1/2 cup pasta sauce onto bottom of 6-qt. slow cooker sprayed with cooking spray; cover with 7 manicotti. Top with 1/2 cup of the remaining pasta sauce and 1/4 cup of the remaining mozzarella. Cover with layers of remaining manicotti, pasta sauce, mozzarella and Parmesan, then cover with lid.
Cook on LOW 4 to 6 hrs. (or on HIGH 2 to 3 hrs.).

Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g