Let’s assemble and cook these comforting stuffed shells:

1. Cook Pasta Shells:

• Bring a large pot of generously salted water to a boil.
• Add the jumbo pasta shells and cook according to package directions until al dente (still slightly firm). Be careful not to overcook.
• Drain the shells carefully and rinse briefly with cool water to handle easily. Set aside.

2. Make Ricotta Filling:

• In a medium bowl, thoroughly mix together the ricotta cheese, chopped fresh spinach (or thawed, well-squeezed frozen spinach), grated Parmesan cheese, Italian seasoning, salt, and pepper.

3. Stuff the Shells:

• Using a small spoon or a piping bag, carefully fill each cooked pasta shell generously with the ricotta mixture.

4. Assemble in Slow Cooker:

• Spread a thin layer (about 1/2 cup) of marinara sauce evenly over the bottom of the slow cooker insert. This helps prevent sticking.
• Arrange the stuffed pasta shells snugly in the slow cooker, open-side up, over the sauce layer. They can be in a single layer or slightly overlapping.
• Pour the remaining marinara sauce evenly over the tops of the stuffed shells.

5. Top with Mozzarella:

• Sprinkle the shredded mozzarella cheese evenly over the sauce-covered shells.

6. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 4-5 hours OR on the HIGH heat setting for 2-3 hours. The dish is ready when it’s heated through, the sauce is bubbly, and the cheese is fully melted.

7. Garnish and Serve:

• Turn off the slow cooker. Let the shells rest for a few minutes.
• Carefully spoon out the stuffed shells along with some sauce onto plates.
• Garnish with fresh chopped basil, if desired, before serving hot.

A classic made incredibly easy