Ingredients
- 2 1/2 cups ricotta cheese
- 8 ounces mozzarella cheese
- 2 eggs beaten
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1 cup Parmesan cheese
- 2 28 ounce jars of marinara or spaghetti sauce
- 1 cup water
- 1 pound manicotti about 14 tubes
- 6 slices provolone cheese
Recipe Description
I made this Manicotti in my slow cooker. I used three cheeses for the filling, but you could use just about anything to fill it with. I opted for the meat free because it is Friday and Lent after all.
I also did not cook my noodles before I filled them. That is a trick I learned from a very dear friend. If you do opt to not cook your noodles you need to make sure they are surrounded by sauce, and I do mean surrounded. If you miss any area it will get crunch and no one wants a crunchy Manicotti.
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