Slow-Cooker Stuffed Shells Recipe

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