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Slow Cooker Stuffed Shells with Spinach
Ingredients
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 container (12 ounces) ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 28 jumbo pasta shells
- 2 jars (24 ounces each) marinara sauce
- Chopped parsley
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