| | Directions | | Combine beef, onion, mozzarella, bread crumbs, garlic, parsley, and egg. Stuff partially cooked pasta shells with spoonful of meat mixture. Pour one jar of spaghetti sauce in greased 4 1/2 to 6-qt. slow cooker. Place stuffed shells on top of sauce. Pour remaining sauce evenly over pasta. Sprinkle with Parmesan cheese. Cover and cook on low heat 4-5 hours. Do not overcook. Makes 4-6 servings. Can serve with Caesar salad and garlic bread. |
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| Ingredients | | - |  | 1/2 pound ground beef, browned & drained |
| - | | 1/2 cup onion, chopped |
| - | | 1 cup grated mozzarella cheese |
| - | | 1/4 cup seasoned bread crumbs |
| - | | 1 teaspoon minced garlic |
| - | | 1 1/2 teaspoons dried parsley |
| - | | 1 egg, beaten |
| - | | 18 jumbo pasta shells, partially cooked |
| - | | 2 jars each) spaghetti sauce (15.5 ounce jars) |
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