Crockpot Spinach Stuffed Shells
Serving Size: 4 servings
12 oz package jumbo pasta shells (can be gluten free and preferably organic!)
2x 24 oz can organic marinara sauce
12 oz can crushed or diced tomatoes
2 cup ricotta cheese
1 cup chopped spinach
½ tsp granulated garlic powder
1 tsp Italian seasoning
½ tsp dried parsley
1 Tbsp brown sugar
½ cup mixed cheese blend
Additional 1/4 cup mixed cheese blend
Pinch of salt + pepper
Plug crockpot in and set to high.
Spray with non-stick spray and pour ALL marinara, brown sugar, and crushed or diced tomatoes into crockpot. Mix with spoon.
Next, in a medium size bowl, combine: ricotta cheese, egg, spinach, garlic powder, Italian seasoning, parsley, 1/2 cup mixed cheese, and salt/pepper. Mix with spoon then gently spoon into UNCOOKED pasta shells.
Fill shells to brim and place one by one into marinara sauce (just lay on top of sauce).
Continue process until done, then close lid to crockpot.
Let cook for 2 hours, then open lid and spoon half of marinara mixture on top of noodles.
Top with shredded additional 1/4 cup mixed cheese and let cook for 1 more hour. Enjoy!
Make it a meal! This dish pairs great with our cucumber feta salad! You go girl! xo!
We want to see your yummy creations! After making this recipe be sure to snap a pic and check in with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)