Did you know you can make no-boil manicotti in the crock pot? Why yes, I’ve done it and I’m sharing this fun tip with you. It’s nearly identical to the baked version except you crock’ it instead of bake it. The frozen version makes such a wonderful ministry meal for your family or others. However, this is a way to keep your kitchen cooler and beat the heat or run out for an errand and know your dinner is safe.
I start the same way as the baked method by pouring about 1/2 cup marinara sauce in the bottom of a sprayed crock pot. I’m using partially frozen homemade marinade.
Cut a small corner of the bag; about 1/2″. You want the filling to flow easily through the opening, but you don’t want it to pour out too quickly. Don’t cut it too small because there will be too much pressure and the bag could burst. Once you do it a couple of times, you will get the feel of piping cheese into the shells. I fill one side horizontally and then turn the shell and fill the other.
Place them as tight as possible without over lapping. An oblong crock pot is going to work best for this recipe. A small round one will not hold as many shells.
Cover shells completely with the remaining sauce.
Cover and crock on high about 2 hours or until fork tender. The shells need to be completely covered and not exposed.
Cover with remaining cheese the last thirty minutes of cooking time.
Ingredients
- Filling Ingredients (Place inside a gallon size freezer bag):
- 2 cups cottage cheese
- 1 ½ cups mozzarella cheese
- Add: 1 ½ teaspoons Italian Seasoning
- ¼ teaspoons salt
- ¼ teaspoon pepper
- Remaining Ingredients:
- 1-8oz. package manicotti
- ½ cup mozzarella cheese and ¼ cup Parmesan cheese
- Jar or can of favorite marinara sauce (I use the $1 can Hunts marinara when I don't have homemade on hand)
- cooking spray
Instructions
- Combine filling ingredients in a gallon size freezer bag and gently knead until thoroughly mixed.
- Clip a small corner, about 1/2", of the bag.Spray crock pot.
- Spread about 1/2 cup sauce in crock pot . Pipe all cheese and place in crock pot.
- Pour remaining sauce on top. covering completely.
- Top with the remaining shredded cheese.
- Crock on high for about 2 hours until shells are fork tender. Times vary so check to make sure it's not dry.
- Sprinkle remaining 1/2 cup cheese the last thirty minutes of cooking time.
Have you ever crocked pasta without boiling?
I love this idea! I like Manicotti but stuffing the shells is something I’ve always found challenging. You’ve taken care of that with this recipe. Thanks so much for sharing!
Me too, until I started doing this method. I’m glad we can all benefit and have easy manicotti.
Can I freeze this?
Yes, uncooked or cooked!
Wow and it wont be soggy?! Thats great thanks!!
I am wondering how long this would need to cook on low?
The time varies according to your crock pot and how hot it gets. Mine is super hot, even on low. Try it for the minimum time on low and check with a knife to see if it’s tender.
How much does this make per batch? I have quite a large family to cook for.
It feeds 6 hungry people, about 2-3 shells per person. I always do sides.
serves 6
Can you layer since I have a round crockpot?
As long as there is plenty of sauce to cover
I don’t have an oblong crockpot, and although it’s a big one, putting in a single layer would not make enough shells. Will they not cook if some overlap a little?
I am going to try this with Alfredo sauce since I can’t eat tomatoes right now.
I’ll let you know how it goes.
Liz, sounds delish even with shredded chicken
Thanks for this awesome recipe. My family really enjoyed it and it’ll be made again and again in the future. I have an oblong crock pot, so everything fit in there nice and snug. I did wind up cooking it for about 2 1/2 hours before the noodles were done completely instead of just the posted 2 hours.
I featured this dish on my website and took pictures – http://scrumptiouscyn.com/crock-pot-no-boil-manicotti/ Thanks again for sharing.
Cynthia, my pleasure and I’m glad it worked well for you.
Can you substitute ricotta cheese for the cottage cheese? (For some reason, when I got groceries, that’s what I thought was the ingredient it called for.)
Yes, ricotta works too.
I just found this recipe via pinterest … it’s on my menu for next week! Thanks for a great way to make manicotti without so much fuss!
Fantastic!
I like meat sauce manicotti. Can you make it same way
sure, just cook the meat before and make sure to have plenty of sauce to cover the noodles
I found this on Pinterest and will be making this tomorrow, after I make my sauce today, of course. I was supposed to be making lasagna but remembered pinning this a few days ago, can’t wait to try it, easy manicotti, who knew? Thanks so much for sharing, will post my results tomorrow
It’s so easy and delish. Glad you are trying.
I have a blog called Pintology where I test things from Pinterest to see if they really work or not. I tested this recipe and featured it on the blog today, it was awesome. Thanks for the great recipe.
yay
Thanks for this idea! We tried it for dinner tonight & it was so much easier (& less frustrating!) than trying to stuff already cooked noodles. I love it!
Yay, glad it worked well for you.There’s a baked version too which is great to give away.
THis looks -great-… however: can I assemble this in the a.m. and let it go -slow- all day without the pasta disintegrating?
(still edible, i’m sure, but for presentation…y’know..)
Pls advise?
THanks!
You’re right, it would dry out as an all day crockin’ meal. It would be better to start at lunch. How about assembling and freezing and crocking frozen to keep it longer in the crock? Try adding the fresh sauce on top of the frozen filled manicotti. Let me know how it works best for your schedule. Good luck.
I made this the other day and it turned out great. I gave you the credit over on my food blog. Thanks for the great idea.
http://www.thedailysmash101.blogspot.com
Glad it worked well for you; we love it too.