Let’s dive into the cooking process! Here’s how to bring this delicious recipe to life in your own kitchen:

1. Start by browning the ground beef or sausage in a skillet over medium heat. Cook until the meat is no longer pink, then drain any excess fat.
2. In a medium bowl, combine the ricotta cheese, egg, oregano, basil, garlic powder, salt, and pepper. Stir until well mixed.
3. Gently fill each uncooked manicotti shell with the ricotta mixture, taking care not to break the shells. This step reminds me of the patient precision my grandmother had when making tamales.
4. Spread a thin layer of marinara sauce on the bottom of your crockpot to prevent sticking.
5. Place a layer of filled manicotti shells over the sauce. Top with half of the cooked meat, more marinara sauce, and a layer of mozzarella and Parmesan cheese.
6. Repeat the layers, finishing with a generous topping of cheese. Cover and cook on low for 4-5 hours or until the pasta is tender.
7. Once cooked, let it cool slightly. Garnish with fresh basil leaves for a burst of color and flavor before serving.

Personal Tip: If you’re in a hurry, you can cook this dish on high for 2-3 hours, but I find the slower method allows the flavors to meld beautifully, reminiscent of those leisurely Sunday dinners at home.