Ingredients
- 28 jumbo pasta shells
- 26 oz pasta sauce
Filling
- 3 cups cottage cheese or ricotta cheese
- 1 package spinach drained and squeezed dry
- 2 cups mozzarella cheese shredded & divided
- 1/2 cup Parmesan cheese grated, divided
- 2 eggs lightly beaten
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
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Cook shells al dente according to package directions. Rinse in cold water and drain well.
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Combine cottage cheese, spinach, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs, and seasoning. Stuff mixture into cooked shells.
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Place 1/2 cup sauce in the bottom of a 6QT slow cooker. Line with half of the shells and top with 1 cup of pasta sauce. Repeat layers.
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Sprinkle with cheese and cook on high 2-3 hours or on low 3-4 hours. Garnish with parsley if desired.
Nutrition Facts
Calories: 383
Fat: 9g
Saturated Fat: 4g
Cholesterol: 87mg
Sodium: 1457mg
Potassium: 670mg
Carbohydrates: 40g
Fiber: 4g
Sugar: 10g
Protein: 35g
Vitamin A: 1031%
Vitamin C: 9%
Calcium: 579%
Iron: 2%