This recipe looks fancy and sophisticated. If you are out working all day and are having dinner guests over that you want to impress, pop this in the slow cooker early and you will have an impressive and beautiful meal to serve when you get home! I love making this manicotti and leaving for the day only to come home to a hot crock filled with ooey gooey Italian goodness. It’s seriously like the best feeling 🙂
This is so true! Piping manicotti is such a hassle, but with this recipe, you won’t have to worry about this at all!
Ingredients
2 1/4 cups Breakstone’s Cottage Cheese
1 1/4 cup shredded Kraft Mozzarella Cheese
1 1/4 cup shredded Kraft Parmesan Cheese
2 teaspoons Italian Seasoning
1/4 teaspoon Salt
1/4 teaspoon Pepper
Remaining Ingredients
1 lb Ground Beef
2 jars Bertolli Spaghetti Sauce
14.5 oz can of Diced Tomatoes, drained
8 oz Manicotti shells
1 cup Kraft Mozzarella Cheese
Instructions
Brown the ground beef and add 1 jar of spaghetti sauce and diced tomatoes.
While meat mixture is simmering, put together your filling by combining all ingredients.
Place the filling mixture in a gallon size freezer bag and snip off the end.
Place remaining jar of spaghetti sauce in the bottom of an oval crockpot.
Pipe the filling mixture into the manicotti and place in crockpot.
Cover the filled manicotti with the meat mixture. Cook on high for 2 1/2 hours, or until manicotti is fork tender. (Top with 1 cup of Mozzarella the last 30 minutes of cook time.)
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store in an airtight container in the fridge.
