These delicious and macro-friendly stuffed shells are as easy as it gets! Since they’re made in the slow cooker there’s no need to cook the pasta shells ahead of time. Just assemble in the slow cooker, allow to cook, and enjoy!
- 24 (1200g) Barilla jumbo pasta shells
- 1 cup Publix 2% skim (low fat) Ricotta
- 6 cups marinara sauce
- 1 cup Sargento reduced fat 4 cheese Italian, shredded
- 3 cups Publix 2% mozzarella cheese, shredded
- 1 large egg
- 5 cups chopped frozen spinach, thawed
- 2 garlic cloves, minced
- Salt & pepper to taste
- Parsley, optional
Start by adding a layer of marinara sauce to the bottom of the slow cooker (about 2 cups). In a large bowl mix ricotta, 2 cups 2% mozzarella cheese, 1 egg, thawed spinach, garlic, seasonings, and parsley. Take (uncooked) pasta shells and fill each with equal amount of mixture. For you macro trackers you will need to weigh the total mix and divide by 24 to know how many grams of mixture each shell should contain. Layer the bottom of the slow cooker with shells, you will use about half. Once the bottom is covered in stuff shells top with 2 more cups of sauce and sprinkle your final cup of mozzarella cheese on top. Add your 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. Happy flexible dieting!
Macros (2 shells per serving, recipe makes 12 servings): 249 calories, 9g fat, 24g carbs, 19g protein, 1g fiber
To make these a freezer meal, assemble shells into a glass dish including the top layer of cheese, cover, and freeze. When you’re ready to make the shells allow them to thaw overnight, then cook covered for 45 minutes at 425 degrees, uncovering the last 5 minutes for cheese to melt.