Slow Cooker Turkey and Spinach Stuffed Shells

Ingredients

• 28 jumbo shells
• 4½ cups (1.12 L) marinara sauce
• 1 tablespoon avocado oil
• 1 cup diced red onion
• 3 garlic cloves, peeled
• 1 pound (480 g) ground turkey
• 1½ cups ricotta cheese
• 1 tablespoon dried oregano
• 1 tablespoon dry basil
• 1 tablespoon dry parsley
• 1/2 teaspoon garlic powder
• salt and freshly ground black pepper, to taste
• 4 cups diced fresh spinach
• 3/4 cup shredded Mozzarella cheese

Instructions

Heat the avocado oil in a large nonstick skillet over medium-high heat. Add diced onions and cook, stirring occasionally, until translucent, for about 3-4 minutes. Add garlic and saute for a further 30 seconds. Stir in ground turkey. Cook, stirring occasionally, until turkey is no longer pink, for about 5-7 minutes. Mix in fresh spinach and cook, stirring occasionally, until the spinach is wilted, for an additional 1-2 minutes. In a large mixing bowl, combine ricotta cheese, turkey and spinach mixture, dried herbs, garlic powder, salt, and black pepper. Mix well to combine. Stuff each jumbo shell with cheesy turkey mixture. Pour 3 cups (750 ml) of marinara sauce into the slow cooker. Top with half of the stuffed shells. Spoon the remaining marinara sauce over the shells. top with remaining stuffed shells and finish with the rest of the sauce. Cover the pot and cook in a low-heat setting for 6 hours or until the shells are ready. Turn off the cooker and open the lid. Remove cooked shells along with cooking liquid and transfer to a serving plate. Sprinkle with shredded Mozzarella cheese.