Ingredients

• 24 (1200g) jumbo pasta shells
• 1 cup part skim ricotta
• 6 cups marinara sauce
• 1 cup reduced fat 4 cheese Italian, shredded
• 3 cups low fat mozzarella cheese, shredded
• 1 large egg
• 5 cups chopped frozen spinach, thawed
• 2 garlic cloves, minced
• Salt & pepper to taste
• Parsley, optional

Directions

The bottom of the slow cooker with marinara (2 cups). In a large bowl mix ricotta, 2 cups mozzarella, egg, spinach, garlic, seasonings, and parsley. Take (uncooked) pasta shells and fill each with equal amount of mixture. For macro trackers-weigh the total mix and divide by 24 to know how many grams of mixture each shell will contain. Layer the bottom of the slow cooker with shells. Once the bottom is covered in stuffed shells top with 2 more cups of sauce and sprinkle the rest of the mozzarella. Add final layer of stuffed shells and top with remainder of sauce. Cook on low for 8 hours or high for 4 hours. When you are ready to serve top the shells with the Italian cheese blend and parsley, allow to cook covered for another 5-10 minutes until cheese is melted.

Nutrition Information

Servings: 12, Serving Size: 2 shells, Calories: 249 Fat: 9g Carbs: 24g Protein: 19g Fiber: 1g