Crockpot Manicotti

Crockpot Manicotti Filling: 2 1/4 cups Ricotta Cheese 1 1/4 cup shredded Mozzarella Cheese 1 1/4 cup shredded Parmesan Cheese 2 teaspoons Italian Seasoning 2 teaspoons minced garlic 1/4 teaspoon Salt 1/4 teaspoon Pepper Remaining Ingredients: 1 lb Ground Beef 6 cups your favorite Spaghetti Sauce 14.5 oz can of Diced Tomatoes, drained 8 oz Box of Manicotti shells 1 cup Mozzarella Cheese 1/4 cup Shredded Parmesan Cheese (optional) Brown the ground beef and add 3 cups of Spaghetti Sauce and diced tomatoes. Let Simmer on low while preparing the filling. Combine all the ingredients of the filling in a mixing bowl. Place the filling mixture into a gallon size storage bag and carefully snip (about 1/2" )off the corner. Place remaining 3 cups of Spaghetti Sauce in the bottom of an oval crockpot. Pipe the filling mixture into the manicotti shells and place in crockpot on top of the Spaghetti Sauce that is in the bottom of the crockpot. Completely cover the filled manicotti with the meat mixture, making sure none of the shell is exposed. Cook on high in Crockpot for 2 1/2 hours, or until manicotti is fork tender. (Top with 1 cup of Mozzarella the last 30 minutes of cook time.) Serve with Parmesan Cheese sprinkled on top.