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Crock-Pot Jumbo Shells

Author Sonja

Ingredients

Ingredients for the gallon size freezer bag:

  • 2 cups ricotta cheese
  • 1 cup mozzarella cheese
  • 1/4 cup spinach chopped
  • 1/4 cup broccoli finely chopped
  • a few sprigs of fresh parsley chopped
  • 3 T minced garlic
  • dash cayenne pepper
  • ¼ teaspoon pepper

The Additional Ingredients:

  • 16 oz. jumbo shells
  • 1/4 cup mozzarella cheese
  • 24 oz. spaghetti sauce

Instructions

  1. Spread enough spaghetti sauce to cover the bottom of the slow cooker.
  2. Place all filling ingredients in a gallon size freeze bag.
  3. Squish and work the bag until thoroughly mixed.
  4. Cut a small corner of the bag (I cut about 1/3″).
  5. Pipe the cheese mixture into the jumbo shells.
  6. Place 1 layer of filled jumbo shells into the slow cooker.
  7. Generously cover the shells with sauce. If any part of the shells isn’t covered, it may not cook, since the pasta needs the moisture to soften it.
  8. Continue laying the filled jumbo shells and pouring sauce until you run out.
  9. Cook on high for 4 hours.
  10. Sprinkle 1/4 cup of mozzarella on shells.
  11. Serve with a big ol’ salad.