Mama Mia! It’s Crock Pot Manicotti, Man

This is so true! Piping manicotti is such a hassle, but with this recipe, you won’t have to worry about this at all!


2 1/4 cups Breakstone’s Cottage Cheese

1 1/4 cup shredded Kraft Mozzarella Cheese

1 1/4 cup shredded Kraft 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 Kraft 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.)