Directions

• To a medium sized bowl add in the ricotta, 3/4 cup of mozzarella cheese, parmesan cheese, spinach, eggs, salt, pepper, Italian seasoning, and onion powder stir well to combine the ingredients.
• Place this mixture into a large gallon sized ziplock bag and cut a small corner off the bottom of the bag.
• To a large slow cooker add in 12 oz of the marinara sauce to the bottom fill each shell generously with the creamy mixture in the bag then place the shells in the slow cooker facing up. Pour the remaining marinara sauce over the shells sprinkle with the reminder of the cheese. Cover and cook on LOW for 5-6 hours *towards the end check on the shells you don’t want them over or under cooked* enjoy!