30 Oz. Ricotta
1/2 C Mozzarella Cheese, shredded
1/2 C Parmesan Cheese
2 Cloves Garlic, minced
1 Tsp. Oregano
10 oz. Lambs Quarter, cooked, drained, chopped
3/4 Tsp. Nutmeg
2 Jars Sauce, prepped
28 Dry Manicotti Noodles
This recipe is made in a crock pot, but I wouldn’t call it a “Crock-Pot” recipe. It isn’t a recipe that cooks low and slow all day while you are at work. It is done within 2 hours. The recipe, however, is fantastic if you don’t want to heat up your house by using the oven. So, lets get to it. Here is how I make No-Boil Manicotti.
I Start by prepping the sauce. I used my pasta sauce, and then doctored it up by adding 1 pound of sausage and a little bit of sugar. You do not have to make your sauce from scratch. Use your favorite sauce, doctor it how your family enjoys it and use that! Then place a layer of sauce in the bottom of your crock pot.
I then placed the filling into a plastic bag and clipped the tip of the bag off. A pipping bag is a much better tool for this, but not everyone has a pipping bag. So I used a zip lock bag so everyone knows they can make this at home with every day tools.
Cover the crock pot and cook on low for 2 hours. I wouldn’t let it sit too long before eating. The noodles will soak up any extra sauce. If this happens, just add a little more sauce with some water to the crock pot at cook for about 25 minutes longer.
Then noodles are very tender and the filling is amazing. I have to admit something. We dug right into this dish and I forgot to take a picture. Woops! I hope you enjoy this dish as much as our family has.