Crockpot No-Boil Manicotti



2 1/4 cups Cottage Cheese

1 1/4 cup shredded Mozzarella Cheese

1 1/4 cup shredded 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 Mozzarella Cheese

  • 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.)