SLOW COOKER RAVIOLI ALFREDO RECIPES

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SLOW-COOKER STUFFED SHELLS RECIPE: HOW TO MAKE IT



Slow-Cooker Stuffed Shells Recipe: How to Make It image

There's no need to precook the shells in this simple pasta dish. It's almost like magic when you open the lid and find the deliciousness waiting in the slow cooker. Add garlic bread and you're golden! —Sherry Day, Pinckney, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 30 minutes

Prep Time 30 minutes

Cook Time 04 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 12

1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups shredded Italian cheese blend
1/2 cup diced red onion
1/2 teaspoon garlic powder
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 jars (24 ounces each) roasted garlic Parmesan pasta sauce
2 cups water
1 package (12 ounces) jumbo pasta shells
Optional: Additional shredded Italian cheese blend and sliced fresh basil

Steps:

  • Mix first 8 ingredients (mixture will be stiff). In a greased 6-qt. slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture; layer in slow cooker. Top with remaining jar of pasta sauce., Cook, covered, on low until pasta is tender, 4-5 hours. If desired, serve with additional cheese and fresh basil.

Nutrition Facts : Calories 303 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 377mg sodium, CarbohydrateContent 34g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch

ONE-POT CREAMY TUSCAN RAVIOLI SOUP RECIPE - PILLSBURY.COM



One-Pot Creamy Tuscan Ravioli Soup Recipe - Pillsbury.com image

Creamy Tuscan chicken and frozen ravioli team up to make this incredibly cozy One-Pot Tuscan Ravioli Soup that’s loaded with flavor, but super easy to make—we’re talking throw-a-handful-of-ingredients-in-just-one-pot easy. Best of all, this one-pot Tuscan soup requires minimal cleanup, so you can get back to family time.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 cup chopped red bell pepper (about 1 medium)
1/2 cup chopped onion
1 carton (32 oz) Progresso™ chicken broth
1 jar (15 oz) Alfredo pasta sauce with roasted garlic
2 cups chopped cooked chicken
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 package (9 oz) refrigerated four cheese-filled ravioli
1 package (5 oz) baby spinach leaves
Grated Parmesan cheese, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring frequently, until softened.
  • Stir in broth, pasta sauce, chicken, Italian seasoning and pepper. Heat to boiling; stir in ravioli. Reduce heat; simmer 7 to 9 minutes, stirring occasionally, until ravioli is tender.
  • Stir in spinach; cook 1 to 2 minutes or until spinach is wilted. Ladle soup into bowls; sprinkle with Parmesan cheese before serving.

Nutrition Facts : Calories 510 , CarbohydrateContent 29 g, CholesterolContent 125 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 3 g, TransFatContent 1 g

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