This is such an easy recipe to tweak as you like! Add in whatever fresh herbs you enjoy, or use your tomato sauce family recipe instead of the marinara sauce. Just by using different kinds of cheese you’ll be able to get new flavors every time you make this.
And believe me, you’re going to make this often! My family fell in love with this the minute they had their first bite. I’ve been cooking it at least once a month ever since!
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
Instructions:
In a large bowl, stir spinach, ricotta cheese, 2 cups mozzarella cheese, Parmesan, garlic and Italian seasoning. Fill the shells with ricotta mixture.
Add 3 cups sauce to the bottom of the crock pot. 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.
Quick Tip: If mozzarella isn’t your “thing”, choose your favorite cheese instead.
Thanks to Everyday Good Thinking for this scrumptious stuffed shells recipe!
