Slow Cooker Spinach and Ricotta Manicotti Slow Cooker Spinach and Ricotta Manicotti

Image: Jeff Coulson | Food styling: Melanie Stuparyk | Prop styling: Sabrina Linn

You won't believe how tasty and easy it is to make this classic dish in your slow cooker. A piping bag - or plastic bag - makes easy work of stuffing the manicotti. Serve with a tossed salad and garlic bread for an easy family-style dinner.

  • Prep time 30 minutes
  • Total time 3 hours & 30 minutes
  • Credits : Canadian Living Magazine


Spinach and Ricotta Filling:


Spinach and Ricotta Filling: In bowl, stir together spinach, ricotta cheese, egg, garlic, salt and pepper; using piping bag, pipe into manicotti tubes to fill.

In slow cooker, stir together strained tomatoes, tomato paste, pesto, onion powder, garlic, honey, salt, pepper, hot pepper flakes and 1 cup water. Place manicotti tubes in a single layer in slow cooker, pressing down to cover with sauce. Cover and cook on low for 3 hours. Sprinkle with mozzarella cheese; cover and cook until cheese is melted, about 5 minutes. Sprinkle with basil.

Makes 4 to 6 servings

Nutritional facts per each of 6 servings: about

  • Fibre 3 g
  • Sodium 731 mg
  • Sugars 9 g
  • Protein 15 g
  • Calories 332.0
  • Total fat 14 g
  • Cholesterol 65 mg
  • Saturated fat 7 g
  • Total carbohydrate 36 g


  • Iron 33.0
  • Folate 58.0
  • Calcium 23.0
  • Vitamin A 53.0
  • Vitamin C 10.0
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Lunch & Dinner

Slow Cooker Spinach and Ricotta Manicotti