Our rich tomato-filled crockpot marinara sauce is the perfect topping to homemade manicotti. Try using lasagna sheets instead of manicotti— I find it easier to roll the lasagna sheets than to fill the manicotti.
Preheat oven to 350°F. Cook pasta according to package directions.
While pasta is cooking, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper together in a medium sized bowl until thoroughly blended.
Stuff shells or manicotti with cheese mixture.
Place stuffed shells in a 13" x 9" baking dish lightly coated with non-stick cooking spray. Spoon marinara sauce over each shell; sprinkle with mozzarella cheese.
Bake for 20-30 minutes or until bubbly.
If you find the manicotti shells difficult to work with, you can purchase frozen manicotti or shells filled with cheese instead, or use our filling but roll it in lasagna noodles that have been cooked or soaked long enough to be pliable. I especially like working with the Barilla no boil flat lasagna sheets that have been soaked. When using this method, I add about ½ cup extra water to the marinara sauce.