Slow Cooker Two-Meat Manicotti Recipe
Slow Cooker Two-Meat Manicotti Recipe photo by Taste of Home

Slow Cooker Two-Meat Manicotti Recipe

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I wanted to create my ideal version of a stuffed manicotti, which requires a fantastic filling and a meat sauce to die for. This recipe is the final result, and I don't mind saying it's a huge success!—Shalimar Wiech, Glassport, Pennsylvania
TOTAL TIME: Prep: 45 min. Cook: 4 hours
MAKES:7 servings
TOTAL TIME: Prep: 45 min. Cook: 4 hours
MAKES: 7 servings

Ingredients

  • 1/2 pound medium fresh mushrooms, chopped
  • 2 small green peppers, chopped
  • 1 medium onion, chopped
  • 1-1/2 teaspoons canola oil
  • 4 garlic cloves, minced
  • 3/4 pound ground sirloin
  • 3/4 pound Johnsonville® Mild Ground Italian Sausage
  • 2 jars (23-1/2 ounces each) Italian sausage and garlic spaghetti sauce
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup minced fresh parsley
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 package (8 ounces) manicotti shells

Nutritional Facts

2 manicotti equals 657 calories, 33 g fat (14 g saturated fat), 155 mg cholesterol, 1,609 mg sodium, 55 g carbohydrate, 7 g fiber, 39 g protein.

Directions

  1. In a large skillet, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan.
  2. In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside.
  3. In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells.
  4. Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until pasta is tender. Yield: 7 servings.
Bake option: Spread half of the sauce mixture into a greased 13x9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover and bake at 375° for 45-55 minutes or until pasta is tender. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Originally published as Slow Cooker Two-Meat Manicotti in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p49

Nutritional Facts

2 manicotti equals 657 calories, 33 g fat (14 g saturated fat), 155 mg cholesterol, 1,609 mg sodium, 55 g carbohydrate, 7 g fiber, 39 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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