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Slow Cooker Spinach and Ricotta Stuffed Shells

Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Entree
Cuisine: Italian
Servings: 8
Author: Robin | Fluster Buster

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.