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!

Check out what our friends over at Thrifty Treasures had to say about this recipe,

“Pasta lovers will agree that it’s a hassle to boil and then pipe manicotti, while busy moms desire to create yummy meals for their family but don’t have a ton of time. This Crockpot No-Boil Manicotti recipe is the perfect solution! I love how easy it is to make, not to mention that there’s a fabulous feeling when you have a meal ready to go and cooking for your family before dinnertime rolls around!”

 

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.)

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Quick Tip: Store in an airtight container in the fridge.

Thanks again to Thrifty Treasures for this amazing recipe.