Ingredients:

  • 12 oz jumbo pasta shells
  • 1 lb ground Italian sausage
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • 15 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 0.5 cup grated parmesan cheese
  • 10 oz frozen spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp red pepper flakes
  • 28 oz marinara sauce
  • Fresh basil for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add jumbo shells and cook for 2 minutes less than the al dente instructions on the box. Drain and rinse with cold water.
  2. In a skillet, heat olive oil and brown the Italian sausage with minced garlic until fully cooked. Drain excess rendered fat.
  3. In a large mixing bowl, combine ricotta, 1 cup mozzarella, parmesan, squeezed spinach, beaten egg, oregano, salt, and red pepper flakes. Fold in the cooked sausage.
  4. Transfer the cheese and meat mixture into a large plastic bag and snip off the corner. Pipe the filling into each par-boiled shell.
  5. Spread 1 cup of marinara sauce across the bottom of a 6-quart slow cooker. Arrange the stuffed shells in the pot, nesting them closely.
  6. Cover the shells with the remaining marinara sauce and the remaining 1 cup of mozzarella cheese.
  7. Cover and cook on Low for 4 hours (or High for 2 hours) until the cheese is melted and the pasta is tender. Garnish with fresh basil before serving.