Barilla Slow Cooker Medium Shells

with Spicy Marinara Sauce, Butternut Squash & White Beans



Ingredients for 8 people      

  • 1 jar Barilla Spicy Marinara Sauce
  • 1 box Barilla Medium Shells
  • 1 medium butternut squash small diced
  • 4 cups water
  • Salt and black pepper to taste
  • 1 18-oz can white beans
  • 10 basil leaves sliced thin
  • ½ cup Parmigiano-Reggiano cheese grated


  1. 1
     In a large slow cooker, combine spicy marinara sauce, squash and water
  2. 2
    Cook on low heat for 8 hours
  3. 3
    Once cooked increase the heat to high and add the pasta
  4. 4
    Cook the pasta in the slow cooker for 45 minutes or until al dente
  5. 5
    Turn off the heat and stir in the white beans, basil and cheese

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