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Slow Cooker Spinach and Ricotta Stuffed Shells

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    2 hrs. 20 min.
  • Serves
    Serves:
    4

This slow-cooker take on a classic baked pasta makes this dish foolproof.

Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, slow

Ingredients

Quantity Ingredient
12 oz jumbo pasta shells
2 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
Pinch red chili flakes
8 cups baby spinach
2 cups ricotta cheese
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese, divided
1 egg
3 Tbsp Better Than Bouillon® Seasoned Vegetable Base
2½ cups tomato sauce

Directions

  • 1

    Prepare pasta shells according to package directions; drain and let cool completely.

  • 2

    Meanwhile, heat oil in large skillet set over medium heat; cook onion, garlic and chili flakes for 3 to 5 minutes or until tender. Stir in spinach; cook for 3 to 5 minutes or until wilted. Let cool completely and squeeze to remove any excess moisture. Chop finely.

  • 3

    Stir together ricotta, mozzarella, 1/2 cup Parmesan, egg and 2 tbsp Seasoned Vegetable Base until blended. Stir in spinach mixture.

  • 4

    Stir together tomato sauce and remaining Seasoned Vegetable Base. Pour half of the sauce into greased insert of slow cooker. Divide filling evenly among cooked pasta shells; arrange in prepared slow cooker. Spoon remaining sauce over top; sprinkle with remaining Parmesan.

  • 5

    Cover and cook on High for 2 to 3 hours or Low for 4 to 5 hours.

Tip: Garnish with fresh basil and pass extra Parmesan cheese on the side if desired.