This cozy slow cooker manicotti delivers classic Italian-American comfort
with minimal effort. Tender pasta tubes filled with creamy ricotta bake
gently in rich marinara sauce and finish with a melted, cheesy topping.

Servings: 6

Ingredients

• 1 (24–26 oz) jar marinara or pasta sauce
• 1 (15–16 oz) container ricotta cheese
• 1 1/2 cups shredded mozzarella or Italian blend cheese (divided)
• 12–14 dry manicotti tubes (uncooked)

Directions

1. Lightly grease a 5–6 quart slow cooker.
2. Spread about 1/2 cup marinara on the bottom.
3. Mix ricotta with 1 cup shredded cheese until combined.
4. Transfer mixture to a zip-top bag and snip a corner.
5. Pipe filling into each manicotti tube from both ends.
6. Arrange filled manicotti in a single layer in the slow cooker.
7. Pour remaining sauce evenly over the pasta.
8. Cover and cook on LOW for 3 1/2 to 4 1/2 hours.
9. Sprinkle remaining cheese on top and cook 15–20 minutes more.
10. Let rest 10 minutes before serving.

Serving Suggestions

• Serve with a fresh green salad and vinaigrette
• Pair with garlic bread or crusty bread
• Add antipasto or olives for a full spread
• Enjoy with light red wine or sparkling water with lemon

Variations & Tips

• Use spicy arrabbiata sauce for heat
• Swap cheese for smoked mozzarella or provolone
• Use whole-milk ricotta for richer texture
• Adjust quantity for smaller slow cookers

Food Safety Tips

• Keep ricotta refrigerated until use
• Do not leave filled pasta out too long
• Cook on LOW (not WARM) for safe heating
• Refrigerate leftovers within 2 hours
• Reheat to 165°F before serving