Ingredients

The following ingredients have 4 Servings
  • 12 pasta shells (cooked)
  • 2 cups low fat cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • 1/3 cup prepared pesto
  • Salt and pepper (to taste)
  • Extra cheeses for the top (if desired)
  • parsley flakes (for garnish, optional)

Instruction

  • Make Crockpot Bolognese Sauce according to directions.
  • Spread about 1 1/2 cups of sauce into the bottom of your crockpot to serve as a base and a no-crunchy-or-burned-noodle-barrier. Set aside.
  • For the filling, stir all ingredients together until combined. Spoon filling into cooked shells, stuffing evenly. Place into bottom of crockpot, onto that sauce.
  • Spoon more sauce over the top of each shell and sprinkle with extra cheese if you feel so inclined.
  • Cover and cook 1 1/2 hours on high or 3 hours on low OR until hot all the way through. Sprinkle with parsley flakes and serve.**Non-crockpot directions: Place shells into 9x13 baking dish, cover with foil and bake at 350 for 30 minutes or until hot.