Slow Cooker Spinach and Ricotta Stuffed Shells

Instructions

1. 1

   Boil about 24 shells for 2 minutes less than the package says, drain, and rinse with cool water.

2. 2

   Thaw the spinach and squeeze out as much water as you can. Mix it with the ricotta, egg, 1 cup mozzarella, parmesan, Italian seasoning, and garlic powder.

3. 3

   Spread 1 cup marinara in the bottom of the slow cooker. Fill each shell with about 2 tablespoons of filling and nestle them in, layering if needed.

4. 4

   Pour the rest of the marinara over the shells. Cover and cook on LOW for 3 hours.

5. 5

   Sprinkle the remaining mozzarella on top, cover 15 minutes until melted, and serve.