Ingredients needed:
* 1 package of jumbo pasta shells (16 ounces)
* 1 container of ricotta cheese (15 ounces)
* 7 ounces frozen chopped spinach, thawed and squeezed dry
* 1/2 cup of grated Parmesan cheese
* 1 egg lightly beaten
* 1 clove garlic, minced
* 1/2 teaspoon of salt
* 1 jar of marinara pasta sauce (24 to 26 ounces)
* 1/2 cup shredded mozzarella cheese (2 ounces)
* 1 teaspoon of olive oil
Preparation steps:
* Cook pasta shells according to package directions until almost tender. Drain well; set aside. Combine ricotta cheese, spinach, Parmesan cheese, egg, garlic and salt in large bowl.
* Pour 1/4 cup pasta sauce into bottom of crockpot. Spoon 2 to 3 tablespoons ricotta mixture into 1 pasta shell; place in bottom of crockpot. Repeat with enough shells to cover bottom of the crockpot. Top with another 1/4 cup pasta sauce. Repeat with remaining shells and filling. Top with any remaining pasta sauce; sprinkle with mozzarella cheese. Drizzle with oil.
* Cover and cook on high for 3 to 4 hours or until mozzarella cheese is melted and sauce is hot and bubbly.
Enjoy
(Serves 4 to 6)
