This Slow Cooker Stuffed Manicotti is a rich, cheesy, comforting family dinner made with only four main ingredients. Uncooked manicotti shells are filled with seasoned ground beef and mozzarella, covered completely with marinara sauce, and cooked gently in the crockpot until tender.
There is no need to boil the pasta before stuffing it. The dry manicotti absorbs moisture and flavor directly from the sauce as it cooks, creating tender pasta filled with savory beef and melted cheese. This simple method eliminates a separate pot of boiling water and reduces the amount of kitchen cleanup.
The recipe uses one box of manicotti pasta, one pound of ground beef or Italian sausage, one jar of marinara sauce, and two cups of shredded mozzarella cheese. A small amount of water is mixed into the marinara to give the uncooked pasta enough liquid to soften properly.
This easy slow cooker dinner is perfect for busy weekends, holiday meal preparation, Sunday supper, potlucks, family gatherings, and evenings when you want comforting Italian-inspired food without spending hours in the kitchen.
Prepare the shells earlier in the day, arrange them in the crockpot, and allow the slow cooker to handle the remaining work. By dinner time, the manicotti will be hot, saucy, tender, and covered with melted mozzarella.
Why You Will Love This Slow Cooker Manicotti
The biggest advantage of this recipe is that the manicotti shells do not need to be boiled. Traditional stuffed manicotti often requires cooking fragile pasta tubes, cooling them, stuffing them carefully, and transferring them to a baking dish without tearing them.
In this slow cooker version, the dry shells are easier to handle and hold their shape during stuffing. They soften gradually in the marinara sauce and absorb the savory flavor as they cook.
The recipe also requires only four main ingredients. This makes grocery shopping simple and keeps preparation manageable during busy holiday weekends or crowded family schedules.
Ground beef and mozzarella create a hearty filling that is familiar and satisfying. Italian sausage can replace the beef when you want a bolder, more seasoned flavor.
The slow cooker keeps the kitchen cooler than the oven and frees oven space for bread, vegetables, appetizers, or holiday desserts.
This manicotti also works well as a make-ahead meal. The meat can be browned and the shells can be stuffed in advance, then refrigerated until you are ready to begin cooking.
Leftovers are easy to store in individual food containers and reheat well for lunch or another dinner.
What Is Stuffed Manicotti?
Manicotti is a type of large tube-shaped pasta commonly filled with cheese, meat, vegetables, or a combination of ingredients. The word is often associated with Italian-American comfort food and baked pasta casseroles.
Traditional manicotti is commonly filled with ricotta, mozzarella, Parmesan, herbs, and sometimes ground meat. It is covered with tomato sauce and baked until the pasta is tender and the cheese is melted.
This simplified slow cooker recipe uses ground beef and mozzarella as the filling. The shells cook directly in marinara sauce, making the method easier and reducing preparation time.
The finished dish has the flavor of a cheesy baked pasta casserole but is prepared almost entirely in the crockpot.
The Four Main Ingredients
- 1 box, 8 ounces, uncooked manicotti pasta
- 1 pound ground beef or Italian sausage
- 1 jar, 24 ounces, marinara sauce
- 2 cups shredded mozzarella cheese, divided
Necessary Cooking Liquid
- 1/2 cup water
Optional Seasonings
- Salt
- Black pepper
- Garlic powder
- Italian seasoning
- Crushed red pepper
Optional Garnishes
- Fresh parsley
- Fresh basil
- Grated Parmesan cheese
- Additional black pepper
The water is not a flavor ingredient, but it is essential for hydrating the uncooked pasta. Without enough liquid, the shells may remain firm and the sauce can become overly thick or scorch near the bottom of the slow cooker.
Ingredient Notes
Manicotti Pasta
Use standard dry manicotti tubes designed for stuffing. An eight-ounce box commonly contains approximately 12 to 14 shells, although the number varies by brand.
Do not cook or soak the shells before filling them. Dry pasta is firmer, easier to handle, and less likely to tear.
Inspect the box for broken pieces. Small cracks are usually acceptable, but heavily broken shells may allow the filling to escape.
Ground Beef
An 85-percent lean ground beef provides good flavor without producing excessive grease. Brown the beef fully and drain it thoroughly before mixing it with the cheese.
Very fatty beef can make the filling greasy and may release excess oil into the sauce.
Season the beef while it cooks because this recipe contains only a few ingredients. Salt, pepper, and garlic powder make a noticeable difference in the finished flavor.
Italian Sausage
Italian sausage can replace the ground beef. Mild sausage provides familiar flavor, while hot sausage adds spice.
Remove sausage from its casing when necessary, crumble it in the skillet, cook completely, and drain the grease.
Because sausage is already seasoned, reduce additional salt.
Marinara Sauce
Choose a marinara sauce that you enjoy because it provides most of the seasoning and moisture.
A thick sauce may require slightly more water, while a very thin sauce may need only the listed one-half cup.
Tomato basil, garlic marinara, roasted garlic sauce, or spicy arrabbiata can all be used.
Mozzarella Cheese
Low-moisture shredded mozzarella melts smoothly and works well for both the filling and topping.
Whole-milk mozzarella produces a richer result, while part-skim mozzarella creates a slightly lighter dish.
Fresh mozzarella contains more water and can make the filling loose, so low-moisture cheese is recommended.
Water
The water loosens the marinara and provides enough moisture for the dry pasta to cook.
Mix it into the sauce before pouring the sauce over the shells. This distributes the liquid evenly.
Kitchen Equipment
You will need a large skillet, wooden spoon or spatula, medium mixing bowl, spoon or piping bag, measuring cup, and five- or six-quart slow cooker.
A small spoon works for filling the manicotti, but a disposable piping bag or sturdy food-storage bag with one corner cut away can make the process faster.
Use a silicone spatula or wide serving spoon to remove the cooked manicotti gently. The pasta becomes tender and can break if handled roughly.
How to Make Slow Cooker Stuffed Manicotti
Step 1: Brown the Ground Beef
Place a large skillet over medium heat.
Add the ground beef or Italian sausage and break it into small crumbles with a wooden spoon.
Season with salt, black pepper, and garlic powder when using plain ground beef.
Cook until the meat is browned and no pink remains.
Step 2: Drain the Grease
Remove the skillet from the heat.
Drain the excess grease carefully.
Too much grease can make the filling oily and may cause the sauce to separate.
Step 3: Cool the Meat Briefly
Allow the cooked meat to cool for approximately five minutes.
It should remain warm but should not be hot enough to melt the mozzarella immediately.
Step 4: Make the Filling
Transfer the cooked meat to a mixing bowl.
Add one cup of shredded mozzarella cheese.
Mix until the cheese is distributed evenly through the meat.
The filling should be crumbly but compact enough to press into the pasta tubes.
Step 5: Prepare the Sauce
Pour the jar of marinara sauce into a bowl or large measuring container.
Add one-half cup of water.
Stir until the sauce and water are completely combined.
This additional liquid is essential because the uncooked manicotti will absorb moisture during slow cooking.
Step 6: Add Sauce to the Slow Cooker
Pour approximately half of the thinned marinara sauce into the bottom of the slow cooker.
Spread it evenly so the entire bottom is covered.
This prevents the pasta from resting directly against the hot insert and helps reduce sticking.
Step 7: Stuff the Uncooked Manicotti
Take one dry manicotti shell and fill it with the meat and mozzarella mixture.
Use your fingers, a small spoon, or a piping bag to press filling into both ends of the tube.
Fill the shell firmly but do not force in so much mixture that the pasta cracks.
Wet your fingers lightly with water when the filling sticks.
Step 8: Arrange the Stuffed Shells
Place the stuffed manicotti over the sauce in a single layer.
Keep the shells close together but avoid heavy overlapping.
A small amount of overlap may be necessary in a round slow cooker, but even spacing gives the most consistent cooking.
Step 9: Cover with the Remaining Sauce
Pour the remaining marinara sauce over the manicotti.
Use a spoon to spread the sauce over every visible part of the pasta.
All dry surfaces should be covered. Exposed pasta can remain hard or dry during cooking.
Step 10: Add the Remaining Cheese
Sprinkle the remaining one cup of mozzarella evenly over the sauce.
Keep most of the cheese near the center rather than pressing it against the hot sides of the cooker, where it may brown or stick.
Step 11: Cover and Cook
Place the lid on the slow cooker.
Cook on low for approximately three to four hours.
For faster cooking, cook on high for approximately two hours.
The exact cooking time depends on the slow cooker, pasta brand, sauce thickness, and arrangement of the shells.
Step 12: Check for Doneness
Insert the tip of a thin knife into one manicotti shell near the center of the cooker.
The pasta should feel tender and easy to pierce.
If it remains firm, cover and continue cooking in 20- to 30-minute intervals.
Avoid cooking much longer than necessary because the pasta can become very soft and begin breaking apart.
Step 13: Rest Before Serving
Turn off the slow cooker and remove the lid.
Allow the manicotti to rest for approximately five to 10 minutes.
This brief resting time lets the sauce and cheese settle, making the pasta easier to serve.
Step 14: Garnish
Sprinkle the top with chopped fresh parsley, basil, Parmesan, or black pepper.
Serve warm with extra marinara sauce when desired.
Why You Should Not Boil the Manicotti First
Uncooked manicotti shells are firm and easy to stuff. Boiled shells become slippery, soft, and fragile, making them more likely to tear.
Cooking the pasta directly in marinara also gives it more flavor. As the shells absorb liquid, they also absorb tomato, garlic, herb, meat, and cheese flavors.
Skipping the boiling step saves time, eliminates an extra pot, and reduces the amount of handling required.
The key is providing enough liquid and covering the pasta completely with sauce.
Why the Extra Water Is Crucial
Dry pasta absorbs a significant amount of moisture as it cooks. A standard jar of thick marinara may not contain enough available liquid to soften the shells completely.
Mixing one-half cup of water into the sauce helps the pasta hydrate evenly.
Without this additional water, the manicotti may remain crunchy, particularly around exposed edges. The sauce can also become overly thick and may scorch against the bottom or sides.
When using an especially thick sauce, add up to three-quarters cup of water. When using a thin, loose marinara, the standard one-half cup is usually enough.
How to Stuff Manicotti Quickly
Divide the meat filling roughly by the number of shells before you begin. This helps ensure that each tube receives a similar amount.
Use a piping bag when possible. Fill the bag with the meat and cheese mixture, cut a reasonably wide opening, and pipe into both ends of each shell.
A sturdy zip-top food bag can work as a disposable piping bag.
When using a spoon, press small amounts into each side rather than trying to push all the filling through one end.
Keep the meat crumbles small. Large pieces are more difficult to fit inside the tubes.
Do not pack the filling so tightly that the dry shell cracks.
How to Prevent Crunchy Pasta
Mix the extra water into the marinara.
Cover the bottom of the slow cooker with sauce before adding pasta.
Make sure every shell is covered completely with sauce.
Avoid excessive overlapping.
Keep the lid closed during cooking so steam and moisture remain inside.
Check the thickest or most central shell before serving.
When the sauce becomes very thick but the pasta remains firm, pour a few tablespoons of hot water or warm sauce around the shells and continue cooking.
How to Prevent Mushy Manicotti
Begin checking the pasta near the lower end of the cooking range.
Use low heat when your slow cooker runs hot.
Do not add significantly more water than needed.
Avoid leaving the dish on the warm setting for several hours after the pasta is tender.
Serve shortly after the resting period.
Different pasta brands soften at different rates, so note the best timing for your appliance and preferred brand.
How to Keep the Filling Inside
Use small, finely crumbled meat pieces.
Mix the mozzarella thoroughly through the meat so it helps hold the filling together.
Fill from both ends of each tube.
Pack the filling firmly but gently.
Place the filled shells in the slow cooker immediately rather than moving them repeatedly.
Arrange them closely enough that they support one another without becoming tightly compressed.
Tips for the Best Slow Cooker Manicotti
Brown and season the meat well before filling the pasta.
Drain excess grease thoroughly.
Let the meat cool briefly before adding mozzarella.
Use low-moisture shredded mozzarella.
Do not boil the shells.
Mix water into the marinara sauce.
Cover every part of the pasta with sauce.
Avoid opening the lid repeatedly.
Check for doneness early.
Allow the finished dish to rest before serving.
Slow Cooker Manicotti with Italian Sausage
Italian sausage creates a bolder and more traditional Italian-American flavor.
Use mild, sweet, or hot sausage according to preference.
Remove the casings when necessary and crumble the sausage finely while cooking.
Drain it thoroughly because sausage can release more fat than lean ground beef.
Because sausage is already seasoned, taste before adding extra salt.
Optional Ricotta Variation
For a creamier filling, replace one-half cup of the mozzarella inside the shells with one-half cup of ricotta cheese.
Combine the cooled meat, one-half cup mozzarella, and one-half cup ricotta.
Season with black pepper, garlic powder, or Italian herbs.
The softer filling is especially easy to pipe into the dry shells.
This variation uses a fifth main ingredient but creates a flavor closer to traditional manicotti.
Easy Slow Cooker Manicotti Variations
Cheesy Beef Manicotti
Add an additional one-half cup of mozzarella or a small amount of Parmesan to the filling.
Three-Cheese Manicotti
Use ricotta, mozzarella, and Parmesan with the cooked beef.
Spicy Sausage Manicotti
Use hot Italian sausage and spicy arrabbiata sauce.
Add crushed red pepper when desired.
Beef and Spinach Manicotti
Add well-drained chopped spinach to the filling.
Squeeze frozen spinach extremely dry so it does not make the mixture watery.
Mushroom Beef Manicotti
Sauté finely chopped mushrooms with the beef until their moisture evaporates.
Cool before adding the cheese.
Chicken Manicotti
Replace the ground beef with cooked ground chicken or finely chopped cooked chicken.
Add Italian seasoning because chicken has a milder flavor.
Turkey Manicotti
Use ground turkey and a tablespoon of olive oil when the meat is very lean.
Meatball Manicotti
Use finely crumbled cooked meatballs as part of the filling.
Make sure the pieces are small enough to fit inside the pasta.
Garlic Parmesan Manicotti
Add garlic powder to the beef and sprinkle grated Parmesan over the finished mozzarella.
Extra-Saucy Manicotti
Use an additional cup of marinara for more sauce at serving time.
Do not add all of the extra sauce to the crockpot unless there is enough space.
Vegetarian Manicotti
Replace the meat with ricotta, mozzarella, and well-drained spinach or finely chopped cooked mushrooms.
This variation requires additional ingredients but uses the same uncooked-pasta method.
Can You Use Another Pasta Shape?
Large cannelloni tubes can often be used in place of manicotti. Check the package because size and cooking requirements vary.
Jumbo shells can also be stuffed, but arranging them in a single layer may require a wider slow cooker.
Regular lasagna noodles are not a direct substitute unless they are softened and rolled around the filling.
Use pasta designed for stuffing whenever possible.
Can You Use Frozen Manicotti?
Prepared frozen stuffed manicotti can be cooked in a slow cooker, but the timing and liquid requirements differ from this recipe.
Frozen pasta may release more moisture and may take longer to heat completely.
For the most reliable result, follow the package directions or use the dry shells and fresh filling described here.
Can You Use Homemade Marinara?
Yes. Homemade sauce works well when it has a smooth, pourable consistency.
Strain or crush large tomato pieces so the sauce coats the pasta evenly.
Add enough water to provide sufficient liquid for the dry shells.
Taste the sauce before assembly and adjust the salt, garlic, herbs, and sweetness.
Can You Make It Ahead?
The meat can be browned up to two days in advance.
Cool it completely and store it in an airtight container in the refrigerator.
The meat and mozzarella filling can also be mixed ahead.
The dry shells can be stuffed several hours before cooking and refrigerated in a covered container.
For the best texture, add the sauce and begin slow cooking on the same day.
Do not leave stuffed pasta containing meat and cheese at room temperature.
Holiday Weekend Preparation Plan
Brown and season the meat the night before.
Allow it to cool, mix it with one cup of mozzarella, and refrigerate the filling.
In the morning, stuff the dry manicotti shells.
Mix the marinara with water, assemble everything in the slow cooker, and begin cooking according to the meal schedule.
Prepare salad, bread, or vegetables while the pasta cooks.
Once the manicotti is tender, allow it to rest for several minutes and serve directly from the slow cooker.
What to Serve with Stuffed Manicotti
Garlic Bread
Garlic bread is ideal for collecting extra marinara sauce from the plate.
Italian Salad
Serve with lettuce, tomatoes, cucumber, red onion, olives, and Italian dressing.
Caesar Salad
A crisp Caesar salad provides a fresh contrast to the rich meat and cheese.
Roasted Broccoli
Roasted broccoli adds color and balances the pasta.
Green Beans
Garlic green beans or simple steamed beans make an easy vegetable side.
Roasted Zucchini
Zucchini, squash, peppers, and onions pair naturally with marinara.
Antipasto Platter
For entertaining, serve olives, roasted peppers, cheese, salami, and marinated vegetables before the meal.
Soup
A light vegetable or minestrone soup can turn the meal into a larger Italian-inspired dinner.
How to Serve Manicotti without Breaking It
Allow the finished dish to rest for five to 10 minutes.
Use a wide silicone spoon or spatula rather than a narrow metal utensil.
Slide the utensil beneath each tube and lift slowly.
Avoid stirring the entire slow cooker after cooking.
Spoon additional sauce and cheese over the manicotti after placing it on the plate.
How to Store Leftover Manicotti
Allow the leftovers to cool slightly.
Transfer the manicotti and sauce to airtight food storage containers.
Refrigerate within two hours of cooking.
Store for up to four days.
Keep enough sauce around the pasta to prevent it from drying during storage.
How to Reheat Stuffed Manicotti
For oven reheating, place the manicotti in a covered baking dish with additional marinara sauce.
Warm at 325°F until hot throughout, usually 20 to 30 minutes depending on the amount.
Add mozzarella during the final few minutes when desired.
For microwave reheating, place one or two pieces in a microwave-safe dish with sauce.
Cover loosely and heat in short intervals until hot.
Allow the pasta to rest for one minute before eating because the filling can become extremely hot.
Can You Freeze Slow Cooker Manicotti?
Yes. Cooked manicotti freezes well when stored with enough sauce.
Allow the pasta to cool completely.
Place individual portions in freezer-safe containers.
Spoon marinara sauce over the pasta to protect it from drying.
Freeze for up to two months.
Thaw overnight in the refrigerator before reheating.
The pasta may become slightly softer after freezing, but the flavor remains good.
Can You Freeze It Before Cooking?
The stuffed dry shells can be frozen before slow cooking.
Arrange the filled shells in a freezer-safe container and freeze until firm.
Store them tightly covered for up to one month.
Thaw overnight in the refrigerator before arranging them in the slow cooker with sauce.
Do not place a frozen ceramic crock directly into a heated slow cooker base.
Common Mistakes to Avoid
Do not forget to drain the cooked meat.
Avoid mixing very hot meat directly with the mozzarella.
Do not boil the pasta before stuffing.
Avoid large meat chunks that cannot fit inside the tubes.
Do not skip the additional water.
Avoid leaving any dry pasta exposed above the sauce.
Do not overlap the shells heavily.
Avoid lifting the lid repeatedly.
Do not cook long after the pasta becomes tender.
Avoid serving immediately without resting.
Frequently Asked Questions
Do I Need to Boil the Manicotti First?
No. The shells are stuffed while dry and cook directly in the sauce.
Why Do I Need to Add Water?
The dry pasta absorbs liquid. Extra water helps it soften fully and prevents the sauce from becoming too thick.
Can I Use Ground Italian Sausage?
Yes. Mild or hot Italian sausage works well.
Can I Use Ground Turkey?
Yes. Season it generously and add a small amount of oil when it is extremely lean.
Can I Add Ricotta?
Yes. Replace one-half cup of the mozzarella in the filling with ricotta.
Can I Use Fresh Mozzarella?
Low-moisture mozzarella is recommended because fresh mozzarella releases more water.
Why Is My Pasta Still Hard?
It may not have been covered completely with sauce, the sauce may have been too thick, or the dish may need more cooking time.
Why Is My Pasta Mushy?
The manicotti may have cooked too long or remained on the warm setting after becoming tender.
Why Did the Shells Crack While Stuffing?
The filling may have been packed too tightly, or the shells may have had existing cracks.
Can I Layer the Manicotti?
A single layer cooks most evenly. A small amount of overlap may work, but avoid creating several dense layers.
What Size Slow Cooker Should I Use?
A five- or six-quart slow cooker generally works well for one box of manicotti.
Can I Double the Recipe?
Use two slow cookers rather than stacking too many shells in one appliance.
Can I Use Alfredo Sauce?
Yes, but it creates a different dish and may need additional liquid. A combination of marinara and Alfredo can also work.
How Do I Know When It Is Done?
The pasta should be tender when pierced with a thin knife, and the filling should be hot throughout.
How Many People Does the Recipe Serve?
The recipe serves approximately five to six people, depending on the number of shells and portion size.
Can I Keep It on Warm?
Keep it on warm only briefly after the pasta is tender. Extended holding can make the shells too soft.
Food Safety and Allergy Notes
This recipe commonly contains wheat and dairy.
Ground beef and Italian sausage must be cooked completely before filling the pasta.
Wash your hands after handling raw meat and clean utensils, cutting boards, counters, and sinks.
Drain grease carefully to avoid burns.
Keep cooked meat and cheese refrigerated until assembly.
Refrigerate leftovers within two hours.
Reheat leftovers until hot throughout.
Review marinara, pasta, sausage, and cheese labels when preparing the recipe for someone with food allergies.
Why This Recipe Is Perfect for Busy Families
The recipe requires only four main grocery ingredients.
The pasta does not need to be boiled, eliminating an extra cooking step and reducing cleanup.
The meat can be prepared ahead, and the stuffed shells can be assembled earlier in the day.
The slow cooker keeps the meal warm while the rest of dinner is prepared.
Children and adults generally enjoy the familiar combination of pasta, beef, tomato sauce, and mozzarella.
Leftovers can be portioned for work lunches or another family dinner.
Printable Slow Cooker Stuffed Manicotti Recipe
4-Ingredient Slow Cooker Stuffed Manicotti
Prep Time: 25 minutes
Cook Time: 3 to 4 hours on low
Resting Time: 5 to 10 minutes
Total Time: Approximately 4 hours 35 minutes
Yield: 5 to 6 servings
Category: Dinner
Cooking Method: Stovetop and slow cooker
Cuisine: Italian-American
Ingredients
- 1 box, 8 ounces, uncooked manicotti pasta
- 1 pound ground beef or Italian sausage
- 1 jar, 24 ounces, marinara sauce
- 2 cups shredded low-moisture mozzarella cheese, divided
- 1/2 cup water
- Salt, black pepper, and garlic powder, optional
- Fresh parsley, optional
Instructions
- Place a large skillet over medium heat.
- Add the ground beef or Italian sausage.
- Season plain ground beef with salt, black pepper, and garlic powder when desired.
- Cook until browned and crumbly.
- Drain the excess grease.
- Allow the cooked meat to cool for five minutes.
- Transfer the meat to a mixing bowl.
- Add one cup of shredded mozzarella.
- Mix until evenly combined.
- Combine the marinara sauce and one-half cup water.
- Pour half of the sauce mixture into the bottom of a five- or six-quart slow cooker.
- Stuff the uncooked manicotti shells with the meat and cheese mixture.
- Fill each tube from both ends.
- Arrange the stuffed shells over the sauce in a single layer.
- Pour the remaining sauce over the pasta.
- Make sure every shell is completely covered.
- Sprinkle the remaining one cup mozzarella over the top.
- Cover and cook on low for three to four hours or on high for approximately two hours.
- Check the center shells with a thin knife.
- Continue cooking briefly when the pasta remains firm.
- Turn off the slow cooker when the pasta is tender.
- Rest uncovered for five to 10 minutes.
- Garnish with fresh parsley when desired.
- Serve warm with extra sauce or Parmesan cheese.
Storage
Store leftovers with sauce in airtight containers in the refrigerator for up to four days.
Reheating
Reheat covered in the oven or microwave with additional marinara sauce.
Freezing
Freeze cooled portions with sauce in freezer-safe containers for up to two months.
Important Pasta Tip
Do not skip the one-half cup of water. The uncooked manicotti needs additional liquid to hydrate and become tender.
Final Thoughts
This Slow Cooker Stuffed Manicotti turns four main ingredients into a hearty, cheesy, Italian-inspired family dinner.
Dry manicotti shells are filled with seasoned ground beef and mozzarella, covered with marinara sauce, and cooked gently until tender.
The uncooked-pasta method saves time, prevents fragile boiled shells from tearing, and allows the pasta to absorb rich tomato and meat flavor directly in the slow cooker.
The most important step is mixing one-half cup of water into the marinara and covering every part of the dry pasta with sauce.
Use ground beef for a familiar family meal or Italian sausage for stronger flavor. Add ricotta, Parmesan, spinach, mushrooms, herbs, or extra cheese when you want to expand the basic recipe.
Serve the manicotti with garlic bread, Italian salad, Caesar salad, roasted broccoli, green beans, or zucchini.
With minimal ingredients, early preparation, easy cleanup, and comforting melted cheese, 4-Ingredient Slow Cooker Stuffed Manicotti is an excellent recipe for holiday weekends, Sunday dinner, potlucks, and busy family nights.