SLOW COOKER TWO-MEAT MANICOTTI RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- In a large skillet, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan.
- 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.
- 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.
- 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.
- Yield: 7 servings.
- 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.
- Originally published as Slow Cooker Two-Meat Manicotti in Taste of Home Everyday Slow Cooker & One Dish Recipes
- Annual 2013, p49
- Nutritional Facts
- manicotti equals 657 calories, 33 g fat (14 g saturated fat), 155 mg cholesterol, 1,609 mg sodium, 55 g carbohydrate, 7 g fiber, 39 g protein.
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