Slow Cooker Spinach Stuffed Pasta Shells

Slow Cooker Spinach Stuffed Pasta Shells

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 container (12 ounces) ricotta cheese
  • 3 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 28 jumbo pasta shells
  • 2 jars (24 ounces each) marinara sauce
  • Chopped parsley

Directions

  1. In a large bowl, stir spinach, ricotta cheese, 2 cups mozzarella cheese, Parmesan, garlic and Italian seasoning.
  2. Divide and fill each shell with ricotta mixture.
  3. Add 3 cups sauce to the bottom of the crock.
  4. Place 14 stuffed shells in the bottom of the crock. Spoon 2 cups marinara sauce over shells.
  5. Top with remaining stuffed shells and sauce.
  6. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 until shells are cooked. Remove lid and sprinkle remaining mozzarella cheese over shells. Wait 5 minutes until cheese is melted. Garnish with parsley.

Serves: 8

TEST KITCHEN TIP: You might find that some of the shells are hard to fill, so we recommend running the shells under warm water for a few seconds to make the filling process a little easier!

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top