Slow-Cooker Stuffed Shells

Total Time Prep: 30 min. Cook: 4 hours
Yield 10 servings
Test Kitchen Approved
The pasta for these slow-cooker stuffed shells cooks right in the slow cooker, so you get all the comfort of the original with less prep and fewer dishes.

Ingredients

  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 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: Shredded Italian cheese blend and sliced fresh basil

Directions

  1. Mix first 7 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.

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.

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
Recipe Creator

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