Slow-Cooker Stuffed Shells

Ingredients:
- 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

Directions:
- 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.