Slow-Cooker Stuffed Shells

• 1 carton (15 ounces) part-skim ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2-1/2 cups shredded Italian cheese blend
• 1/2 cup diced red onion
• 1/2 teaspoon garlic powder
• 2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 jars (24 ounces each) roasted garlic Parmesan pasta sauce
• 2 cups water
• 1 package (12 ounces) jumbo pasta shells
• Optional: Additional shredded Italian cheese blend and sliced fresh basil

1. Mix first 8 ingredients (mixture will be stiff). In a greased 6-qt. slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture; layer in slow cooker. Top with remaining jar of pasta sauce.
2. Cook, covered, on low until pasta is tender, 4-5 hours. If desired, serve with additional cheese and fresh basil.

ricotta cheese, spinach, italian cheese, red onion, garlic, basil, oregano, thyme, garlic, water, jumbo pasta shells, italian cheese

Taken from www.tasteofhome.com/recipes/slow-cooker-stuffed-shells/ (may not work)