14 Manicotti Recipes Your Family Will Love

16 Warm and Cozy Slow Cooker Pasta Recipes

11 Slow Cooker Macaroni and Cheese Recipes

How to Make Spaghetti Squash in a Slow Cooker

How to Make Slow Cooker Olive Garden Chicken Pasta

45 Slow-Cooker Recipes for Two

How to Make Slow-Cooker Chicken Casserole

33 Italian-Inspired Recipes to Make in Your Slow Cooker

How to Fix Tough Meat in the Slow Cooker

5-Star Recipes You Can Toss in the Slow Cooker

The Most Addictive Slow Cooker Recipes You're Not Making Yet

Slow Cooker Recipe-a-Day for March

67 Slow Cooker Dinner Recipes

How to Make Slow Cooker Chicken and Rice—the Easiest Weeknight Meal

How to Make Crockpot Smothered Pork Chops

We Tried an Amish Yummasetti Noodle Casserole

Our 89 Most-Shared Slow Cooker Recipes

87 Contest-Winning Slow Cooker Recipes

43 Casseroles to Make in the Slow Cooker

30 of Our Cheesiest Slow-Cooker Recipes

TEST KITCHEN APPROVED

Slow Cooker Two-Meat Manicotti

Name: Slow Cooker Two-Meat Manicotti
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 7 servings
Cuisine: Europe, Italian
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 bulk 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 large eggs, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1 package (8 ounces) manicotti shells

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 45 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Shalimar Wiech

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

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.

TEST KITCHEN APPROVED

Slow Cooker Two-Meat Manicotti

1 Reviews Add your review

Yield:7 servings

Prep:45 min

Cook:4 hours

Save Saved Saving email print

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 bulk 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 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 package (8 ounces) manicotti shells

Text Ingredients

Shop Recipe

Directions

1
In a large skillet over medium-high heat, 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.