Cooking this four cheese Manicotti in your slow cooker has never been easier. The Ricotta, Mozzarella, Provolone and Parmesan cheeses makes a delicious and meatless option. Perfect for Lent.
It is the second week into Lent and I have for you another Meatless Friday option. I made this Manicotti in my slow cooker. I used three cheeses for the filling, but you could use just about anything to fill it with. I opted for the meat free because it is Friday and Lent after all.
I also did not cook my noodles before I filled them. That is a trick I learned from a very dear friend. If you do opt to not cook your noodles you need to make sure they are surrounded by sauce, and I do mean surrounded. If you miss any area it will get crunch and no one wants a crunchy Manicotti.
Also there is a cheese factor. My family loves cheese so I pile it on and I suggest you do to, besides who does not love cheese?
Slow Cooker Four Cheese Manicotti
Ingredients:
2 1/2 cups ricotta cheese
8 ounces mozzarella cheese
2 eggs beaten
1/8 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup Parmesan cheese
2 28 ounce jars of marinara or spaghetti sauce
1 cup water
1 pound manicotti about 14 tubes
6 slices provolone cheese
Directions:
Combine the ricotta, mozzarella, egg, nutmeg, pepper and half the Parmesan cheese in a large bowl. Mix until combined and transfer to a gallon ziplock bag. In another large bowl combine sauce with water.
Place about a cup of sauce in the bottom of the slow cooker
Cut the edge of the ziplock bag and pipe the filling into the uncooked manicotti shell. Place each shell into the slow cooker pushing them side by side. Pour the remaining sauce over the top. place sliced provolone cheese over top.
Cook on low 4-6 hours.
Peace be with you,
Veronica
