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 instructions until al dente (slightly firm). Do not overcook, as they will cook further in the slow cooker.
• Drain the shells carefully using a colander and rinse briefly with cool water to stop the cooking and make them easier to handle. Set aside.

2. Make Ricotta Filling:

• In a medium bowl, combine the ricotta cheese, chopped fresh spinach (or thawed, well-squeezed frozen spinach), grated Parmesan cheese, Italian seasoning, salt, and pepper.
• Mix well until all ingredients are evenly incorporated.

3. Stuff the Shells:

• Carefully spoon the ricotta mixture into each cooked pasta shell, filling them generously.

4. Assemble in Slow Cooker:

• (Recommended Tip): Spread a thin layer (about 1/2 cup) of the marinara sauce on the bottom of the slow cooker insert. This helps prevent the shells from sticking.
• Arrange the stuffed pasta shells snugly in the slow cooker insert, open-side up, over the sauce layer. They can be in a single layer or slightly overlapping depending on your slow cooker size.
• Pour the remaining marinara sauce evenly over 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 shells are done when the sauce is bubbly, the cheese is fully melted, and everything is heated through.

7. Garnish and Serve:

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

A classic made incredibly easy!