Stuffed Shells with Spinach

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1 Parsley
  • 1 cup Spinach, frozen dry

• Condiments

  • 2 jars (24 ounces each marinara sauce

• Pasta & Grains

  • 28 Pasta shells, jumbo

• Baking & Spices

  • 1 tbsp Italian seasoning

• Dairy

  • 3 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 container Ricotta cheese

Found on everydaygoodthinking.com

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

• In a large bowl, stir spinach, ricotta cheese, 2 cups mozzarella cheese, Parmesan, garlic and Italian seasoning. Divide and fill each shell with ricotta mixture. Add 3 cups sauce to the bottom of the crock. Place 14 stuffed shells in the bottom of the crock. Spoon 2 cups marinara sauce over shells. Top with remaining stuffed shells and sauce. 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.