Effortless Slow Cooker Spinach Ricotta Manicotti: A Vegetarian Family Favorite
Manicotti holds a special place in the heart of Italian-American cuisine, and this slow cooker version elevates its charm, making it an ideal choice for a delicious and hassle-free vegetarian meal. Imagine tender pasta shells generously stuffed with a rich, creamy blend of spinach and savory ricotta cheese, all bathed in a vibrant marinara sauce, bubbling to perfection in your slow cooker. It’s comfort food at its finest, proving that meatless meals can be incredibly satisfying and full of flavor. Even the most ardent carnivore at your table will find it hard to resist a second helping of this hearty dish.
In fact, when I first made this, my husband, who rarely turns down a meaty dish, absolutely devoured it! Perhaps it was the irresistible combination of cheesy pasta, or maybe it was a welcome treat after a brief hiatus from pasta in our household. (Don’t tell him I said that, but I was attempting to lighten things up a bit, hoping he might join me on that journey too!). Whatever the reason, this Slow Cooker Spinach Ricotta Manicotti quickly earned a coveted spot in our regular meal rotation.
This recipe is not only incredibly flavorful but also remarkably simple to prepare, making it perfect for busy weeknights or relaxed weekend dinners. It brings the rich taste of a classic Italian pasta dish right to your kitchen, with minimal effort thanks to the magic of your slow cooker. If you’re looking to impress without the stress, or simply crave a comforting, cheesy pasta dish, you’ve come to the right place.
Looking for another fantastic pasta recipe? You might love our Cajun Chicken Pasta!
Slow Cooker Spinach Ricotta Manicotti: Your New Go-To Recipe
One of the most appealing aspects of this manicotti recipe is its simplicity, particularly the fantastic “no-boil” pasta method. Forget the extra pot of boiling water, the sticky pasta, and the waiting game. With this slow cooker technique, you can skip the preliminary boiling step entirely, saving you time and reducing cleanup. The uncooked manicotti shells soften and cook directly in the savory marinara sauce, absorbing all the wonderful flavors as they transform into perfectly tender tubes of cheesy goodness.
Crafting the Creamy Spinach Ricotta Filling
The heart of any great manicotti is its filling, and ours is a rich, aromatic blend designed to complement the pasta and marinara beautifully. In a large bowl, you’ll combine a medley of fresh flavors and textures:
- Minced Garlic: Provides a pungent, aromatic base.
- Creamy Ricotta Cheese: The star, offering a smooth, slightly sweet, and utterly luxurious texture. We recommend using two 15 oz containers to ensure ample creaminess for all your shells.
- Large Egg (beaten): Acts as a binder, holding the filling together so it doesn’t spill out during cooking.
- Grated Parmesan Cheese: Adds a sharp, salty depth of flavor that pairs perfectly with ricotta.
- Shredded Mozzarella Cheese (divided): Half goes into the filling for internal cheesiness, and the other half is reserved for that glorious melted topping.
- Packed Frozen Chopped Spinach: Thawed and *well-drained* is key here. Squeeze out as much excess water as possible to prevent a watery filling and ensure intense spinach flavor. This adds a wonderful earthy note and vibrant color.
- Salt and Fresh Ground Pepper: Essential for seasoning and bringing out all the other flavors.
- Dried Italian Seasoning: A blend of herbs like oregano, basil, thyme, and rosemary that infuses the filling with classic Italian taste.
- Fresh Ground Nutmeg: A secret ingredient often used in Italian cheese dishes, nutmeg adds a subtle warmth and sophistication that elevates the entire flavor profile.
Mix these ingredients until they are thoroughly combined into a cohesive and tantalizing mixture. The goal is a uniform consistency where all components are evenly distributed, ready to be piped into your pasta shells.
Filling the Manicotti Shells with Ease
Now for the fun part: filling the manicotti tubes! While it might seem daunting, this method makes it incredibly simple and mess-free. Spoon the prepared filling into a gallon-sized zip-top plastic bag. Once all the filling is inside, snip off one corner of the bag with scissors, much like you would a pastry bag. This creates a makeshift piping tool, allowing you to easily squeeze the creamy mixture directly into each manicotti shell until it’s full. It’s quick, efficient, and ensures every shell gets its generous share of delicious filling. No specialized equipment needed!
Layer by Layer: Building Flavor in the Crockpot
Proper layering is crucial for ensuring your manicotti cooks evenly and remains wonderfully moist and saucy. Begin by covering the entire bottom of your slow cooker with approximately three-quarters of a jar of your favorite marinara sauce. This provides a flavorful bed for the pasta and helps prevent sticking. Once the sauce is spread, carefully arrange the first layer of your stuffed manicotti shells on top. Try to place them in a single layer if possible, or stack them gently if needed, ensuring they fit snugly without being overly crowded.
After the first layer of pasta is down, spoon about half a cup of marinara sauce over it. This intermittent layer of sauce is key to ensuring that every bit of pasta has enough liquid to cook in and absorb flavor. Repeat this process with the remaining stuffed manicotti shells, layering them and covering with the rest of the marinara sauce. It’s absolutely essential that all the pasta shells are fully submerged or at least completely covered by the sauce. This prevents the exposed pasta from drying out and becoming hard during the slow cooking process.
Need a sweet ending? Our Strawberry Shortcake makes a delightful dessert!
Slow Cooking to Perfection
Now, the slow cooker does its magic! Set your slow cooker to high for about 2 hours, or low for approximately 3 1/2 to 4 hours. The exact cooking time can vary slightly depending on the specific model and temperature calibration of your slow cooker, so it’s always a good idea to monitor it. The goal is for the manicotti to be fork-tender, meaning the pasta has softened completely and is easily pierced with a fork. In my experience, 3 1/2 hours on low yielded perfectly cooked pasta.
Once the pasta reaches that desirable tenderness, it’s time for the final touch. Sprinkle the remaining 1 cup of mozzarella cheese generously over the top of the manicotti. Cover the slow cooker again and allow it to cook for another 10 to 15 minutes, or until the mozzarella is beautifully melted, bubbly, and slightly golden. This creates an irresistible cheesy crust that takes this dish from great to extraordinary.
Serve this simple, satisfying slow cooker manicotti warm, perhaps with a side of garlic bread and a fresh green salad for a complete and balanced meal. If you’ve been craving pasta or looking for an easy, hearty vegetarian option, this dish is sure to hit the spot and satisfy everyone at your table!
Why You’ll Love This Slow Cooker Manicotti Recipe
This Slow Cooker Spinach Ricotta Manicotti isn’t just another recipe; it’s a testament to how effortless and delicious home cooking can be. Here’s why it’s destined to become a staple in your kitchen:
- Ultimate Convenience: The slow cooker does all the heavy lifting. Simply assemble, set, and forget it until dinner time. Perfect for busy schedules!
- No-Boil Pasta Advantage: Skipping the pre-boiling step saves time, reduces dishes, and allows the pasta to soak up maximum flavor from the sauce.
- Hearty Vegetarian Option: Rich in flavor and texture, this dish proves that vegetarian meals can be incredibly satisfying, even for meat-eaters.
- Flavor Infusion: Slow cooking allows the marinara and cheese filling flavors to meld beautifully, creating a deep, comforting taste.
- Family-Friendly: It’s a crowd-pleaser that appeals to both adults and children, making mealtime a breeze.
- Customizable: Easily adaptable to your taste! Add more veggies, different cheeses, or a sprinkle of red pepper flakes for heat.
Tips for the Best Slow Cooker Manicotti
- Drain Spinach Thoroughly: This cannot be stressed enough. Excess water from the thawed spinach will make your filling watery. Squeeze it dry using paper towels or a clean kitchen towel.
- Don’t Overfill Shells: While you want them full, avoid overstuffing to prevent bursting during cooking.
- Ensure Pasta is Covered: The raw pasta needs to be completely submerged or well-covered by the marinara sauce to cook properly and prevent it from becoming dry or hard.
- Adjust Seasoning: Taste the ricotta filling before stuffing and adjust salt, pepper, and Italian seasoning to your preference.
- Even Layering: Try to create even layers of manicotti for uniform cooking. If your slow cooker is large enough, a single layer is ideal, but stacking gently works too.
- Fresh Herbs for Garnish: A sprinkle of fresh basil or parsley after cooking adds a burst of freshness and color.
Frequently Asked Questions (FAQs)
Q: Can I use fresh spinach instead of frozen?
A: Yes, absolutely! If using fresh spinach, you’ll need about 10-12 ounces. Sauté it lightly until wilted, then squeeze out all excess moisture before adding it to the ricotta mixture.
Q: Can I prepare this manicotti ahead of time?
A: Yes, you can assemble the entire dish in the slow cooker crock, cover it tightly, and refrigerate for up to 24 hours. When ready to cook, add about 30 minutes to the low cooking time, or 15-20 minutes to the high cooking time, as it will be starting from a cold temperature.
Q: How do I store leftovers?
A: Leftover manicotti can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or oven until warmed through.
Q: Can I freeze slow cooker manicotti?
A: Yes, this dish freezes beautifully! Once cooled, transfer individual portions or the entire remaining batch to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Q: What if my pasta isn’t fork-tender after the recommended cooking time?
A: Slow cooker temperatures can vary. If your pasta is still firm, simply continue cooking for another 30 minutes to an hour on low, checking periodically until it reaches the desired tenderness. Ensure it’s still adequately covered in sauce.
Q: Can I add other vegetables to the filling?
A: Certainly! Finely chopped mushrooms, bell peppers, or sautéed onions could make great additions. Just make sure to cook and drain them well to avoid excess moisture.
Q: Can I use a different type of cheese?
A: Feel free to experiment! Asiago, provolone, or a blend of Italian cheeses could be excellent substitutions or additions to the mozzarella and Parmesan.
Think crockpot recipes are the best? You should definitely try our Slow Cooker Roasted Chicken for another easy meal. Or, for another popular pasta, check out our Italian Sausage Rigatoni with Spicy Tomato Cream Sauce!
Slow Cooker Spinach Ricotta Manicotti Recipe
Slow Cooker Manicotti
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Ingredients
- 1-2 cloves garlic – minced
- 2- 15 oz. ricotta cheese
- 1 large egg – beaten
- 1/4 cup grated parmesan
- 2 cups shredded mozzarella cheese, divided
- 1 cup packed frozen chopped spinach – thawed and well-drained
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried Italian Seasoning
- 1/2 teaspoon fresh ground nutmeg
- 1 package Manicotti shells
- 48 oz marinara sauce (2 jars of your favorite kind)
Instructions
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In a large bowl, thoroughly mix together the minced garlic, both containers of ricotta cheese, beaten egg, grated parmesan cheese, 1 cup of mozzarella cheese, well-drained spinach, salt, fresh ground pepper, dried Italian seasoning, and fresh ground nutmeg until all ingredients are well combined and the mixture is smooth.
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Transfer the creamy manicotti filling into a gallon-sized zip-top plastic bag.
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Using scissors, snip off one corner of the bag to create a piping tool. Squeeze the filling into each uncooked manicotti tube until each shell is completely full. This method is quick and ensures an even distribution of the delicious filling.
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Spread 3/4 of the first jar of marinara sauce evenly over the bottom of your slow cooker. Carefully lay the first layer of filled manicotti shells on top of the sauce. Drizzle about 1/2 cup of marinara sauce over this first layer of pasta. Repeat with the remaining stuffed manicotti shells and the rest of the marinara sauce, making sure the pasta is completely covered by the sauce to ensure it cooks properly and doesn’t dry out.
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Cook on high for 2 hours or on low for approximately 3.5 to 4 hours. Cooking times may vary depending on your slow cooker; check periodically to ensure it’s not drying out. Once the manicotti pasta is fork-tender, sprinkle the remaining 1 cup of shredded mozzarella cheese over the top. Continue to cook for another 10 to 15 minutes, or until the cheese is beautifully melted and bubbly. Serve warm and enjoy!
Nutrition
Recipe adapted from Sand&Sissal