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Tuesday, November 1, 2016

Slow and Easy Manicotti

Janet Groene's
Slow Cooker Manicotti

No need to cook the pasta shells ahead of time. Your slow cooker does all the work. It's surprisingly easy to stuff the uncooked manicotti tubes. Use your narrowest spoon. I use this ultra-slim fruit and vegetable spoon. Not just a grapefruit spoon,  this style is good for eating melons and for scraping seeds out of squash

 1 egg
12-ounce carton dry style, fine curd cottage cheese
1/3 cup finely grated Parmesan or other hard, dry cheese
1 cup shredded mozzarella cheese
10-ounce box of chopped spinach, thawed and pressed dry
3 cups white or red pasta sauce
1/2 cup water
8 jumbo or 16 medium pasta tubes

Whisk egg  until it's light, then stir in cheeses and half the spinach. Remaining spinach can be stirred with the sauce or saved for another use. Carefully fill manicotti shells with this mixture.  Put 2 cups of the sauce in the slow cooker with 1/2 cup water. Stir. Nestle filled manicotti in the sauce in a single layer if possible and drizzle with the remaining cup of sauce. Cook 2 1/2 hours on High.   Serves 4. 

See more of Janet Groene's RV-ready recipes at

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