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Start by mixing the ricotta in a bowl with the egg, parmesan, ½ cup mozzarella, pinch of salt, pinch of pepper, some garlic powder, and 2 of the tablespoons of minced fresh parsley.
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Scoop this all into a large resealable zip lock bag and cut off a small corner.
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Spread one even layer of tomato sauce on the bottom of the crock pot.
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Pipe the ricotta into the hard uncooked pasta shells and as you work, layer them right on top of the sauce.
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Spread ⅓ of the mozzarella on top of the shells. Repeat this sequence 2 more times: sauce, shells, cheese.
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On top of the last layer of pasta, top with sauce, cheese, and remaining parsley.
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It might look like you have room for more, but pasta will expand.
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If the steam is making the sauce watery, take the lid off of the slow cooker for a little.