Slow Cooker Spinach and Ricotta Stuffed Shells

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

This slow-cooker take on a classic baked pasta makes this dish foolproof.

Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, slow

Ingredients

Quantity	Ingredient
12 oz	jumbo pasta shells
2 Tbsp	olive oil
1	onion, diced
2	cloves garlic, minced
	Pinch red chili flakes
8 cups	baby spinach
2 cups	ricotta cheese
1 cup	shredded mozzarella cheese
¾ cup	grated Parmesan cheese, divided
1	egg
3 Tbsp	Better Than Bouillon^® Seasoned Vegetable Base
2½ cups	tomato sauce

Directions

1

Prepare pasta shells according to package directions; drain and let cool completely.
2

Meanwhile, heat oil in large skillet set over medium heat; cook onion, garlic and chili flakes for 3 to 5 minutes or until tender. Stir in spinach; cook for 3 to 5 minutes or until wilted. Let cool completely and squeeze to remove any excess moisture. Chop finely.
3

Stir together ricotta, mozzarella, 1/2 cup Parmesan, egg and 2 tbsp Seasoned Vegetable Base until blended. Stir in spinach mixture.
4

Stir together tomato sauce and remaining Seasoned Vegetable Base. Pour half of the sauce into greased insert of slow cooker. Divide filling evenly among cooked pasta shells; arrange in prepared slow cooker. Spoon remaining sauce over top; sprinkle with remaining Parmesan.
5

Cover and cook on High for 2 to 3 hours or Low for 4 to 5 hours.

Tip: Garnish with fresh basil and pass extra Parmesan cheese on the side if desired.

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