Crock Pot Stuffed Shells Oh Ya Baby! Thanks #LaRomanella!!

 

I love Italian food!!!!  I love the LaRomanella   products you can find at Smart & Final. 

 

The variety LaRomanella offers is amazing their product line is huge!!  From fresh grated Parmesan cheese to a variety of pasta sauces, canned and in jars, marinated artichoke hearts and even frozen garlic toast!!!  For more of the LaRomanella product line take a look at my shopping trip on Google+ I know I didn’t get pictures of all their offerings!

 I would have to say stuffed shells are my favorite Italian dish! This is probably not a new concept to make stuffed shells in the Crock Pot but I thought it is a great idea!!  Living in Arizona  the thought of tuning the oven on in July leaves me just not even wanting to cook!! I try to use my Crock Pot as much as possible in the summer!

Pink Cake Plate Crock Pot Stuffed Shells

Ingredients

• 1 box uncooked jumbo pasta shells (I cooked 20 shells)
• 1 (26-ounce) can  prepared pasta sauce (I used LaRomanella Marinara sauce in the can)
• 1 (15-ounce) can diced tomatoes
• 10 frozen pre-seasoned meatballs (thawed)
• 1 (15-ounce) container ricotta cheese
• 3 tablespoons grated La Romanella Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 8 oz shredded mozzarella cheese (approx 2 cups more if you like it cheezier!)
• Crock pot

Directions

Cook the pasta shells to  ‘Al Dente’ (they will finish cooking in the crock pot.) After cooking shock in an ice bath.

In the large bowl combine the tomato sauce, and the can of diced tomatoes. Break up meatballs and add to the sauce, stir to blend.

In a medium bowl combine the ricotta, Parmesan, shredded provolone, egg, basil and Italian seasoning. Stir until well blended.

Use a spoon to fill each pasta shell with cheese mixture.  This is a bit messy but kinda fun too!!

Pour 2 inches of the sauce and meatball mixture in the bottom of Crock Pot. Add 10 cheese stuffed shells, top with 1/4 cup of the mozzarella cheese and pour half of the remaining sauce mixture over shells.

Place the remaining 10 stuffed shells on top, add remaining sauce mixture. Slice the remaining 4 meatballs in half and place around the perimeter of the baking dish.

Cover with remaining cheese and sprinkle with Italian Seasoning.

Cook on high setting for 2 hours or low setting for 4 hours.

Serve with a green salad and LaRomanella Garlic toast were talkin’ serious delisousness!!!  

Do you need a vacation???  Want to win one?? 

If you pur­chase La Romanella items from Smart & Final, go to www.smartandfinal.com/LaRomanella2012 where you can enter the code on the receipt and be entered to win some of these amaz­ing prizes:

Grand Prize: Weekend trip for 2 to an Italian-inspired resort in Las Vegas!

Addi­tional prizes include: 8 $50 SmartCash cards (readers can enter by voting for their favorite La Romanella recipe each week)

 

Dis­clo­sure: This shop has been com­pen­sated as part of a social shop­per insights study for Col­lec­tive Bias. #cBias #LaRo­manella. As always, all opin­ions and expe­ri­ences are my own.