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Slow Cooker Spinach and Ricotta Stuffed Shells
Servings: 8
Ingredients
- 1 12 ounce container ricotta cheese
- 1 10 ounce package frozen spinach, thawed and squeezed dry
- 2 cups mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 24 ounce jars marinara sauce
- 28 jumbo shells uncooked
Instructions
- In a large bowl, combine the ricotta cheese, spinach, mozzarella cheese, Parmesan cheese, garlic and Italian seasoning.
- Pour 2 cups of marinara sauce in the bottom of the slow cooker.
- Fill pasta shells* with the ricotta mixture, layer the shells in the slower cooker, top with marinara sauce, repeat.
- Cook on low 6-8 hours or high for 3-4 hours.
- Pour
Notes
*To make the shells soft enough to fill, run under hot water for a few seconds.
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