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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Slow Cooker Stuffed Shells Recipe

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This recipe for Slow Cooker Stuffed Shells is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 to 15 large pasta shells, cooked according to package
1 jar of your favorite tomato sauce
12 ounces ricotta cheese
6 ounces cottage cheese
6 ounces powdered Parmesan cheese
1/3 cup pesto (store-bought)
6 ounces mozzarella cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Directions:
1. Pour half the jar of tomato sauce into the bottom of your slow cooker.

2. In a large bowl, combine the ricotta cheese, cottage cheese, Parmesan cheese, pesto, salt and pepper. Spoon the mixture into the cooked pasta shells, and place the filled shells on top of the sauce in the slow cooker.

3. Pour the remaining half jar of tomato sauce over the shells and sprinkle the mozzarella cheese on top. Cover and cook on low for 3 hours.
Personal Notes:
Personal Notes:
Pro tip: Add some secret greens to this recipe by chopping up 2 cups of fresh or frozen baby spinach and mixing it in with the cheese filling. The kids won't even realize that they're eating their daily dose of veggies!

 

 

 

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