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My family loves my stuffed shells. The things about stuffed shells is that the house gets so darned hot when you turn on the oven to make them. So as is the case with many other comfort foods like lasagna, I make less of them during the hot summer months. Well that has all changed. Crock-Pot has just come out with a rectangular casserole Crock-Pot. And it is awesome! I decided the first thing I made in it should be comfort food that we wouldn’t otherwise eat for a few more weeks at least. Stuffed shells coming right up!
Inspired by Crock-Pot’s annual Ultimate Crock-Pot Crock-Star Contest, which kicks off next week, I switched up my recipe a little and made 4 Cheese Stuffed Shells. Take a look.
The contest kicks off on October 1. To enter just visit www.crockstars.com anytime between October 1-31 and submit your entry.
And for those of you in the mood to try this dish, here’s the full recipe.
- 2 cups ricotta cheese
- 1 cup shredded mozzarrella cheese
- 2 cups shredded cheddar jack cheese
- 1x box jumbo stuffed shells
- 1x 29 oz jar tomato sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
In a large bowl combine the ricotta cheese, the two shredded cheeses and the seasonings.
Place a thin layer of sauce in the Crock-Pot.
Stuff the dry shells with the mixture.
Place shells on top of the thin layer of sauce.
Pour the remainder of the sauce over the shells. Note – your shells don’t need to be drowning in the sauce. BUT if they aren’t wet enough the shells will be more al dente, whereas if they’re very wet they’ll be more tender the way I prefer them.
Sprinkle the smaller portion of cheese over the shells.
Cover and cook on high for 2 hours.
Serve immediately with salt and pepper to taste.
Do you have a favorite pasta recipe for the crockpot? What is it?