Here’s my offering for today’s Slow Cooker Thursday This is a recipe that I developed a few years ago, and it is VERY good. If you don’t like the filling, you can use anything you like, and use the method 🙂
Crockpot Southwestern Style Manicotti
by Lori Scott
1 pkg. manicotti tubes (16 tubes) (uncooked)
1 can black beans (or 1 1/2 cups cooked black beans) rinsed &drained
1 1/2 c. frozen corn (or fresh)
2 c. low fat cottage cheese
1/2-3/4 c. fresh salsa
1 jalapeno, seeded & chopped (optional)
3 c. fresh salsa
1 c. seasoned tomato sauce
2-3 c. monterey jack cheese, grated
1. Mix filling ingredients, and spoon or pipe (using pastry bag or plastic bag with corner snipped off) into tubes.
2. Place as many tubes in single layer as will fit in bottom of your crockpot. Pour 1/2 of the sauce over first layer. Sprinkle with cheese.
3. Use remaining tubes to form second layer and pour remaining sauce over tubes. (If there is any filling leftover, you can place that on top of the tubes before you put the sauce on). Sprinkle with 1-1/2 cups remaining cheese.
4. Cook on LOW for 4-5 hours (beyond 5 hours, the pasta may end up too mushy).
Serve with fresh vegetable, and salad.