Make this easy Slow Cooker Beef-Stuffed Manicotti with pasta shells, seasoned ground beef, marinara sauce, and melted cheese. A comforting family dinner with simple ingredients.
Introduction
Honestly, stuffed pasta always feels like a special dinner to me. It looks like you spent hours in the kitchen, but this slow cooker manicotti makes the process surprisingly easy.
I usually make this when we’re craving something hearty and cheesy but I don’t want to spend the entire evening cooking. The manicotti is filled with a flavorful ground beef mixture, covered with tomato sauce, and finished with plenty of melted cheese.
As it slowly cooks, the pasta becomes tender and absorbs all those delicious tomato and beef flavors. And when you lift the lid and see that bubbling cheese on top, you know dinner is going to be good!
Ingredients
For the Beef Filling
- 1 lb (450g) ground beef
- 2 cloves garlic, minced
- ½ small onion, finely diced
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan cheese
For the Pasta and Sauce
- 12 manicotti shells
- 3 cups marinara or tomato pasta sauce
- ½ cup water or beef broth
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Step-by-Step Method
1. Cook the Beef
Heat a skillet over medium heat and add the ground beef and diced onion.
Cook for about 6–8 minutes, breaking the beef apart as it cooks. Add the minced garlic during the last minute.
Drain any excess grease.
2. Season the Filling
Add Italian seasoning, oregano, paprika, salt, and black pepper to the cooked beef.
Remove from the heat and allow it to cool slightly.
Stir in the ricotta, mozzarella, and Parmesan until you have a creamy, flavorful filling.
3. Prepare the Slow Cooker
Spread about 1 cup of marinara sauce across the bottom of the slow cooker.
Add a splash of water or beef broth to the remaining sauce and stir. This extra liquid helps the manicotti cook properly.
4. Fill the Manicotti
Carefully fill each uncooked manicotti shell with the beef and cheese mixture.
I usually use a small spoon or piping bag to make this step easier. Don’t pack the filling too tightly.
5. Layer Everything
Place the stuffed manicotti into the slow cooker in a single layer.
Pour the remaining marinara sauce over the top, making sure the pasta is well covered.
6. Add the Cheese
Sprinkle the shredded mozzarella and Parmesan evenly over the top.
Cover the slow cooker with the lid.
7. Slow Cook
Cook on LOW for approximately 3–4 hours, or until the manicotti is tender and the filling is fully cooked.
Avoid opening the lid repeatedly because it can release heat and increase the cooking time.
8. Garnish and Serve
Once the pasta is tender and the cheese is melted and bubbly, turn off the slow cooker.
Let the manicotti rest for about 5–10 minutes, then sprinkle with fresh parsley and serve warm.
Cooking Tips
- Don’t boil the manicotti first. The pasta cooks directly in the sauce.
- Make sure the pasta is well covered with sauce so it has enough moisture to become tender.
- Let the beef cool slightly before mixing it with the cheese.
- Don’t overstuff the shells because the filling can push out while cooking.
- Use a good-quality marinara sauce for extra flavor.
- If your slow cooker cooks very hot, start checking the pasta around the 3-hour mark.
- Always check that the beef filling reaches 160°F (71°C).
Serving Suggestions
I usually serve this rich pasta with something fresh and simple on the side:
- 🥗 Italian garden salad
- 🥖 Garlic bread
- 🥦 Roasted broccoli
- 🥬 Sautéed spinach
- 🍅 Caprese salad
- 🧄 Garlic knots
A little extra Parmesan and fresh parsley on top makes the finished dish even better.
Nutrition Information
Approximate per serving, based on 6 servings:
- Calories: 520 kcal
- Protein: 31g
- Carbohydrates: 48g
- Fat: 23g
- Fiber: 5g
- Sugar: 8g
- Sodium: 850mg
Nutrition information is an estimate and will vary depending on the specific brands and ingredients used.
Conclusion
This Slow Cooker Beef-Stuffed Manicotti is the kind of comfort food I come back to whenever I want something warm, cheesy, and satisfying.
The combination of seasoned beef, creamy cheese, tender pasta, and rich marinara sauce makes every bite delicious. Honestly, the best part is that the slow cooker handles most of the cooking, so you can get everything ready and let dinner take care of itself.
Serve it with garlic bread and a simple salad, and you’ve got a cozy homemade Italian-style meal that everyone will love.
Frequently Asked Questions
1. Can I use ground turkey instead of beef?
Yes. Ground turkey works well as a lighter alternative. Season it generously because turkey has a milder flavor than beef.
2. Do I need to boil the manicotti shells first?
No. For this slow cooker method, the manicotti shells can be filled and cooked directly in the sauce. Make sure they’re completely covered with sauce so they have enough moisture to cook.
3. Can I prepare the manicotti ahead of time?
Yes. You can prepare the beef filling and assemble the stuffed shells ahead of time. Keep them refrigerated until you’re ready to cook.
4. Can I freeze leftover manicotti?
Yes. Allow the cooked manicotti to cool completely, then store it in an airtight freezer-safe container with plenty of sauce. Thaw it in the refrigerator before reheating.
5. Can I make this vegetarian?
Absolutely. Replace the ground beef with sautéed mushrooms, spinach, zucchini, or a combination of vegetables. You can also add extra ricotta and mozzarella for a creamy vegetarian filling.