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.
- 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
- 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?