In a large skillet, heat oil until hot over medium heat. Add mushrooms, peppers, and onions and saute for five minutes. Add garlic and cook for one minute. Transfer to a bowl and set aside. Add sausage and sirloin to the skillet and cook for 15 minutes or until no pink remains. Drain the grease and return sautéed veggies to the skillet. Pour in sauce and stir to combine. Remove from heat and set aside. In a medium bowl, mix together ricotta, parsley, 1/4 of mozzarella, 1/4 cup Parmesan, eggs, and all seasonings. Stir cheese mixture until fully incorporated and stuff into your manicotti shells. Measure out 2 1/4 cups of the sauce mixture and pour into the bottom of your crockpot. Place five stuffed shells over the sauce. Repeat this process twice, only using four shells for the top layer. Cover with remaining sauce and sprinkle with remaining cheese. Cover and cook on low setting for four hours.
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