Slow-Cooker Stuffed Shells

Name: Slow-Cooker Stuffed Shells
Ingredients: 1 carton (15 ounces) part-skim ricotta cheese; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 2-1/2 cups shredded Italian cheese blend; 1/2 cup diced red onion; 1/2 teaspoon garlic powder; 2 teaspoons dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 jars (24 ounces each) roasted garlic Parmesan pasta sauce; 2 cups water; 1 package (12 ounces) jumbo pasta shells; Optional: Additional shredded Italian cheese blend and sliced fresh basil

12 ingredients

2 steps

Ingredients

1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups shredded Italian cheese blend
1/2 cup diced red onion
1/2 teaspoon garlic powder
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 jars (24 ounces each) roasted garlic Parmesan pasta sauce
2 cups water
1 package (12 ounces) jumbo pasta shells
Optional: Additional shredded Italian cheese blend and sliced fresh basil

Directions

1

Mix first 8 ingredients (mixture will be stiff). In a greased 6-qt. slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture; layer in slow cooker. Top with remaining jar of pasta sauce.
2

Cook, covered, on low until pasta is tender, 4-5 hours. If desired, serve with additional cheese and fresh basil.