Spinach and Ricotta Stuffed Shells

By hmorris31

Serving Size: 3 shells
Calories: 385
Fat: 8g
Protein: 18g
Carbs: 59g
Fiber: 5g

Ingredients

• 1 Package (16oz) jumbo pasta shells
• 1 Package (15oz) reduced fat ricotta cheese
• 7 oz Frozen chopped spinach, thawed and squeezed dry
• 1/2 Cup grated reduced-fat parmesan cheese
• 1 Egg, lightly beaten
• 1 Clove garlic, minced
• 1/2 Tsp salt
• 1 Jar (26oz) marinara sauce
• 1/2 Cup (2oz) shredded reduced-fat mozzarella cheese
• 1 Tsp olive oil

Preparation

Step 1

Cook pasta shells according to package directions until almost tender
Drain well and set aside
Stir together ricotta cheese, spinach, parmesan cheese, egg, garlic, and salt
Set aside
Pour 1/4 cup marinara sauce in bottom of slow cooker
Spoon 2-3 Tbsps ricotta mixture into 1 pasta shell and place in bottom of slow cooker
Top with another 1/4 cup marinara sauce
Repeat with enough additional shells to cover the bottom of the slow cooker
Top with another 1/4 cup marinara sauce
Repeat with remaining pasta shells and filling
Top with any remaining marinara sauce and sprinkle with mozzarella cheese and drizzle with oil
Cover and cook on high 3-4 hours or until mozzarella cheese is melted and sauce is hot and bubbly