Ingredients

The following ingredients have 7 Servings
  • 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 bulk Italian sausage
  • 2 jars (23-1/2 ounces each) Italian sausage and garlic spaghetti sauce
  • 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 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 package (8 ounces) manicotti shells

Instruction

  • In a large skillet over medium-high heat, 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 no longer pink; 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.