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Slow Cooker Two-Meat Manicotti

 Slow Cooker Two-Meat Manicotti
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
7 ServingsPrep: 45 min. Cook: 4 hours

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

Directions

  • In a large skillet, saute the mushrooms, peppers and onion in oil
  • until tender. Add garlic; cook 1 minute longer. Remove from pan.
  • In the same skillet, cook beef and sausage over medium heat until no
  • longer pink; drain. Stir in mushroom mixture and spaghetti sauce;

2 of 2

Slow Cooker Two-Meat Manicotti (continued)

Directions (continued)

  • set aside.
  • 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.
  • 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.
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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now