Baking Banquet: CHEESE STUFFED MANICOTTI for the SLOW COOKER

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.