Slow-Cooker Stuffed Shells Recipe
To make these slow-cooker stuffed shells, uncooked pasta is filled with creamy ricotta, spinach and herbs, then simmered—no boiling required.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
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
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