Spinach Manicotti
Serves 4
Cooking Time 3 to 4 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: The key to slow-cooked manicotti with perfectly tender noodles was adding the right
amount of liquid to the slow cooker. If we used too much, the manicotti tubes were
bloated; too little, and they didn’t cook through evenly. A 25-ounce jar of marinara
sauce and 1½ cups of water proved just the right amounts. For a rich-tasting filling,
we started with Alfredo sauce and shredded Italian cheese blend; ricotta guaranteed
that it was creamy, and frozen spinach ensured that we got our greens in. Panko worked
well to bind the creamy, flavorful mixture so it stayed put when piped into the shells.
Be sure to let the manicotti cool for the full 20 minutes; they are fragile and will
be easier to lift out of the slow cooker when cooled slightly. Click here for more information on cooking pasta in the slow cooker and making a foil collar.
You will need an oval slow cooker for this recipe. See the sidebar that follows the recipe.
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8 |
manicotti shells |
|
|
Vegetable oil spray |
|
1 |
(25-ounce) jar marinara sauce (3 cups) |
|
1½ |
cups water |
|
1½ |
cups shredded Italian cheese blend |
|
8 |
ounces (1 cup) whole-milk ricotta cheese |
|
6 |
ounces frozen chopped spinach, thawed and squeezed dry |
|
¾ |
cup jarred Alfredo sauce |
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¼ |
cup panko bread crumbs |
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½ |
teaspoon salt |
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2 |
tablespoons chopped basil |
1. Spray exterior of manicotti shells with vegetable oil spray and microwave on large plate at 50 percent power, turning occasionally, until some pieces look toasted and blistered in spots, 3 to 5 minutes; let cool slightly. Combine marinara sauce and water in bowl.
2. In separate bowl, combine 1 cup Italian cheese blend, ricotta, spinach, Alfredo sauce, panko, and salt. Transfer ricotta mixture to pastry bag or large zipper-lock bag. (If using zipper-lock bag, cut ¾ inch off one bottom corner.) Pipe filling evenly into cooled manicotti shells from both ends, working outward from center.
3. Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Spread half of sauce mixture in prepared slow cooker and nestle filled manicotti into sauce. Spoon remaining sauce mixture over manicotti, cover, and cook until pasta is tender, 3 to 4 hours on high.
4. Sprinkle with remaining ½ cup Italian cheese blend. Let casserole cool for 20 minutes, sprinkle with basil, and serve.