Servings: 4
Calories: 1085kcal
Equipment
- 1 slow cooker
Ingredients
- 12 ounces jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup Gruyere cheese grated
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried thyme
- 2 cloves garlic minced
- Kosher salt to taste
- Black pepper to taste
- 3 large sweet onions thinly sliced
- 2 ½ cups chicken broth
- 4 tablespoon unsalted butter cut into pats
- 1 cup grated mozzarella cheese divided
- ¼ cup heavy cream
- ¼ cup seasoned breadcrumbs
- 4 cups spinach sauteed, optional
- 2 cups mushrooms sauteed, optional
- 1 teaspoon garlic powder optional
Instructions
- Combine ricotta cheese, gruyere cheese, parmesan cheese, egg, and seasoning in a small bowl. Spoon into raw pasta shells.
- In the crockpot place the onions and cover with chicken broth and butter slices. Line with the stuffed shells, layering as needed.
- Sprinkle with ½ cup mozzarella cheese, cover with lid, and cook on high 3-4 hours or low 5-6 hours.
- With the last remaining 20 minutes of cooking, add in the cream, stir to combine, and top with ½ cup mozzarella cheese and breadcrumbs.
- Sautee garlic powder, mushrooms, and spinach in a skillet over medium heat, if using, and place in the side compartments of meal prep containers.
- Into the main compartment of the meal prep container, place stuffed shells and garnish with parsley, if desired.
Video
Nutrition
Calories: 1085kcal | Carbohydrates: 98g | Protein: 52g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 1344mg | Potassium: 1089mg | Fiber: 7g | Sugar: 18g | Vitamin A: 4582IU | Vitamin C: 22mg | Calcium: 931mg | Iron: 5mg
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