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Slow-Cooker Stuffed Shells

There's no need to precook the shells in this simple pasta dish. It's almost like magic when you open the lid and find the deliciousness waiting in the slow cooker. Add garlic bread and you're golden! —Sherry Day, Pinckney, Michigan
  • Total Time
    Prep: 30 min. Cook: 4 hours
  • Makes
    10 servings

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

  • 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.
  • Cook, covered, on low until pasta is tender, 4-5 hours. If desired, serve with additional cheese and fresh basil.
Health Tip: Relative to other cheeses, ricotta is especially high in calcium. Just 1/4 cup provides almost 20 percent of the recommended daily intake.
Nutrition Facts
4 stuffed shells: 303 calories, 10g fat (6g saturated fat), 34mg cholesterol, 377mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

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