Slow Cooker Stuffed Shells Recipes

Steps:

• Mix first 8 ingredients (mixture will be stiff). In a greased 6-qt. slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture; layer in slow cooker. Top with remaining jar of pasta sauce., Cook, covered, on low until pasta is tender, 4-5 hours. If desired, serve with additional cheese and fresh basil.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Steps:

• 1. Cook the pasta shells according to package directions, just until tender; drain.
• 2. Meanwhile, brown beef, onion, and garlic in a large skillet; drain. Add Mozzarella, bread crumbs, parsley, and egg.
• 3. Stuff shells and set aside. Pour 1 jar of sauce into the slow cooker. Arrange stuffed shells on top of sauce.
• 4. Top shells with the other jar of sauce and the Parmesan cheese. Cover and cook on low heat for 5 to 7 hours