Step 1

In a medium mixing bowl combine all of the ingredients for the filling and stir until fully combined.

Step 2

Spoon filling into a 1-gallon sized zippered food storage bag and snip off one of the bottom corners with scissors.

Step 3

Pour 1/3 of the marinara sauce in the bottom of either a 3.5 quart casserole slow cooker or a 6 quart or larger slow cooker.

Step 4

Pipe the ricotta filling inside each manicotti pasta and place the filled pasta into the sauce in the slow cooker.

Step 5

Pour 1/3 of the sauce over the top of the filled pasta.

Step 6

Sprinkle 1/2 cup each of the shredded mozzarella and Parmesan cheese on top.

Step 7

Pour the remaining 1/3 of the sauce on top of the cheese and then add the remaining 1/2 cup each of the mozzarella and Parmesan cheese.

Step 8

Cover and cook on LOW for 4 hours or on HIGH for 2 hours.

Step 9

Garnish cooked manicotti with chopped fresh basil.

Step 10

Serve and enjoy!