This easy, cheesy slow cooker manicotti is perfect for holidays or cozy family dinners. The dry pasta shells cook right in the crockpot, absorbing all the rich marinara flavors while stuffed with a creamy cheese filling and topped with gooey melted mozzarella. It’s a comforting, hands-off Italian-American classic that serves 6.
Ingredients
- 1 (8 oz) box dry manicotti shells (about 14 shells)
- 1 (24–26 oz) jar marinara or spaghetti sauce, divided
- 1 (15 oz) container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
Optional additions for extra holiday flair (not in the base 5-ingredient count):
- 1 tsp Italian seasoning or garlic powder mixed into the ricotta
- Fresh chopped parsley or basil for garnish
- A pinch of red pepper flakes for subtle heat
Instructions
- Prepare the slow cooker: Lightly grease the inside of a 5–6 quart slow cooker with nonstick spray or a little oil to prevent sticking.
- Make the cheese filling: In a medium bowl, mix together the ricotta cheese, 1 cup of the shredded mozzarella, and the grated Parmesan until smooth and well combined. (This creates a thick, creamy stuffing.)
- Add sauce base: Pour about 1 cup of the marinara sauce into the bottom of the slow cooker and spread it into an even layer.
- Stuff the shells: Spoon or pipe the cheese mixture into the dry manicotti shells. Use a small spoon or transfer the filling to a zip-top bag, snip off a corner, and pipe it in from both ends until each shell is nicely packed. It’s okay if a little filling shows — the shells will expand as they cook.
- Assemble in the crockpot: Arrange the stuffed manicotti in a single snug layer over the sauce. Pour the remaining marinara sauce evenly over the top, making sure all the shells are well covered so they cook properly.
- Cook: Cover and cook on LOW for 3½ to 4½ hours (or up to 4–5 hours depending on your slow cooker), until the manicotti shells are tender when pierced with a knife and the sauce is bubbling.
- Add the cheesy top: Sprinkle the remaining 1 cup of shredded mozzarella evenly over the manicotti. Cover and cook on HIGH for another 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.
- Rest and serve: Turn off the slow cooker and let it rest, covered, for about 10 minutes. Scoop out generous portions with plenty of sauce. Garnish with fresh herbs if desired.
Serving Suggestions
Serve with garlic bread, a crisp green salad, or roasted vegetables. It pairs beautifully with red wine or iced tea for holiday gatherings.
Tips
- No pre-boiling needed — the slow cooker does all the work.
- For a meatier version, brown some Italian sausage or ground beef and mix it into the sauce.
- Leftovers keep well in the fridge for 3–4 days and reheat nicely.
- Slow cookers vary, so check for tenderness toward the end of cooking time.
Enjoy your festive Slow Cooker Holiday Manicotti — it’s rich, cheesy, and sure to be a crowd-pleaser! 🎄🍝
