Description
Delicious stuffed jumbo pasta shells filled with creamy ricotta and spinach, topped with marinara sauce and cheese.
Ingredients
Scale
- 3 cups ricotta cheese
- 6 oz. baby spinach (steamed, drained, and squeezed dry)
- 2 cups mozzarella cheese (shredded & divided)
- ½ cup Parmesan cheese (grated, divided)
- 2 eggs (lightly beaten)
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- 28 jumbo pasta shells
- 26 oz. pasta sauce
Instructions
- Combine ricotta cheese, spinach, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, eggs, and seasonings in a small bowl. Spoon or pipe mixture into raw pasta shells.
- Place ½ cup sauce in the bottom of a 6-quart slow cooker. Line the bottom with stuffed shells and top with 1 cup pasta sauce. Layer on the rest of the shells, then top with the rest of the sauce.
- Sprinkle with remaining mozzarella cheese, cover, and cook on high for 3-4 hours or on low for 5-6 hours. Remove lid, sprinkle with remaining Parmesan, and serve garnished with parsley, if desired.
Notes
- Feel free to add additional spices based on your taste.
- For a vegetarian version, ensure sauces and other ingredients used are meat-free.
- This recipe can be doubled for larger gatherings.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg