Slow-Cooker Stuffed Shells
"There's no need to precook the shells in this simple pasta dish. It's almost like magic when you open the lid and find the deliciousness waiting in the slow cooker. Add garlic bread and you're golden! —Sherry Day, Pinckney, Michigan..."
INGREDIENTS
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1 carton (15 ounces) part-skim ricotta cheese
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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2-1/2 cups shredded Italian cheese blend
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1/2 cup diced red onion
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1/2 teaspoon garlic powder
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2 teaspoons dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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2 jars (24 ounces each) roasted garlic Parmesan pasta sauce
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2 cups water
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1 package (12 ounces) jumbo pasta shells
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Optional: Additional shredded Italian cheese blend and sliced fresh basil
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