Ingredients:
1 Package Manicotti (from Raleys, Nugget
or Winnco)
Cheese
Stuffing
1 (15 oz.) container Ricotta Cheese
1(16 oz.) Container Cottage Cheese ( I
use low fat, small curd)
2 (2 Cup) Package Mozzarella Cheese (I
use low fat)
½ of an 8 oz. (4 oz.) container of grated Parmesan Cheese
1 bunch parsley leaves (washed and cut)
Meat
Sauce:
1 pound Hamburger Crumbled and drained
2
Jars Beritolli five cheese Marinara Sauce
Season with Garlic Powder, Italian
Seasonings, etc. Fresh chopped basil, fresh minced garlic, etc.
Topping:
1 cup shredded mozzarella cheese
Directions:
Line
slow cooker liner with slow cooker liners.
Snip the leaves off the parsley and cut them
In a large bowl, combine the Cheeses for the stuffing. Add parsley
and stir in.
Boil Manicotti for 5 minutes (or about ½ the time it
suggests on the box). Drain and let cool on waxed paper.
Brown
and crumble the hamburger. Drain grease. Add the
Tomato Sauce and Season.
Put enough of the meat sauce in the bottom of the slow
cooker to lightly cover the bottom
(so the manicotti does not stick)
Stuff the Manicotti with the cheese mixture by hand or by
using a very small spoon (I use a baby spoon)…I have found that using my hands
works much better. Or, sometimes I use
some kitchen shears and cut a single
seam into the manicotti. Then I spread
the cheese in it and roll it up. I place it in the slow cooker seam side
down.
Place each manicotti in the lasagna pan over the light
layer of meat sauce
Cover the manicotti with the remaining meat sauce – to be
sure that the pasta is covered (otherwise it will dry out during baking)
Sprinkle the meat sauce with the cup of mozzarella (or
whatever cheese you have). Cover with lid.
SLOW
COOK for 4 hours on LOW.
Ingredients |
Draining Grease With a Paper Towel |
Meat Sauce |
Boiling Pasta |
Cheese Mixture |
Cheese Mixture with Parsley |
Boiled and Drained Manicotti |
Layering |
First Layer |
Stuffing Manicotti |
Second Layer |
Ready to Slow Cook |
No comments:
Post a Comment