Barilla® Medium Shells in a Slow Cooker 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, 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 slow cooker, combine 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. Serve and enjoy.

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