- 15 oz ricotta
- 2 1/2 C shredded Italian cheese blend
- 1/2 tsp garlic powder
- 2 jars pasta sauce
- 2 C water
- 1 pkg (12 oz) jumbo pasta shells
Mix first 3 ingredients. Mixture will be stiff.
In a greased 6 qt slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture. Layer in slow cooker. Top with remaining jar of sauce.
Cook covered on low until pasta is tender 4-5 hours). If desired, serve with additional cheese.