Slow cooker Manicotti Ingredients 1/2 pound medium fresh mushrooms, chopped 2 small green peppers, chopped 1 medium onion, chopped 1-1/2 teaspoons canola oil 4 garlic cloves, minced 3/4 pound ground sirloin 3/4 pound Johnsonville Mild Ground Italian Sausage 2 jars Bongiovi Spicy Arrabbiata 1 carton (15 ounces) ricotta cheese 1 cup minced fresh parsley 1/2 cup shredded part-skim mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 2 eggs, lightly beaten 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 package (8 ounces) manicotti shells Directions In a large skillet, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan. In the same skillet, cook beef and sausage over medium heat until done, drain. Stir in mushroom mixture and spaghetti sauce; set aside In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells. Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until pasta is tender
Posted on: Sat, 22 Nov 2014 04:53:36 +0000
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