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Spread enough spaghetti sauce to cover the bottom of the slow cooker.
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Place all filling ingredients in a gallon size freeze bag.
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Squish and work the bag until thoroughly mixed.
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Cut a small corner of the bag (I cut about 1/3″).
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Pipe the cheese mixture into the jumbo shells.
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Place 1 layer of filled jumbo shells into the slow cooker.
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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.
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Continue laying the filled jumbo shells and pouring sauce until you run out.
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Cook on high for 4 hours.
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Sprinkle 1/4 cup of mozzarella on shells.
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Serve with a big ol’ salad.