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Stuffed Shells
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
 
Servings: 12
Ingredients
  • 32 ounces skim ricotta
  • 1 egg
  • ¼ cup grated parmesan
  • ½ cup grated skim mozzarella + 1 cup for layering
  • Pinch of sea salt
  • Pinch of black pepper
  • ½ tbsp garlic powder
  • 3 tbsp minced fresh parsley
  • 4 cups tomato sauce
Instructions
  1. 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.
  2. Scoop this all into a large resealable zip lock bag and cut off a small corner.
  3. Spread one even layer of tomato sauce on the bottom of the crock pot.
  4. Pipe the ricotta into the hard uncooked pasta shells and as you work, layer them right on top of the sauce.
  5. Spread ⅓ of the mozzarella on top of the shells. Repeat this sequence 2 more times: sauce, shells, cheese.
  6. On top of the last layer of pasta, top with sauce, cheese, and remaining parsley.
  7. It might look like you have room for more, but pasta will expand.
  8. If the steam is making the sauce watery, take the lid off of the slow cooker for a little.
Recipe Notes

It might look like you have room for more, but pasta will expand. If the steam is making the sauce watery, take the lid off of the slow cooker for a little.