-
Spray slow cooker with cooking spray.
-
Bring a large pot of water to boil and cook the pasta shells according to package directions.
-
Drain and rinse in cold water. Set aside.
-
Separate Campbell's soup and ingredients by using a colander to drain soup into a medium mixing bowl and spoon filling into another large mixing bowl.
-
Whisk tomato sauce, liquid soup and half of the seasonings. Set aside.
-
Mix cooked rice, tiny shrimp, butternut squash with solid soup filling. Season with salt, pepper and remaining half of seasonings.
-
For slow cooker method: Pour and spread 1/2 cup of sauce evenly in the bottom of a crock-pot.
-
Fill the cooked pasta shells with the mixed rice/shrimp filling and place in the bottom of a crock-pot, side-by-side being careful not to overcrowd.
-
Cover with remaining sauce and sprinkle Mozzarella and Monterrey Jack cheese over evenly.
-
Cover with lid and cook on high for just under 1 hour or low for 2 hours or until heated through.
-
For oven method: Pour and spread 1/2 cup of sauce evenly in the bottom of a foil-covered 9x13 baking tray. Place stuffed pasta shells on top and bake in preheated oven at 375 F for about 25-30 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese is melted.
-
Top with fresh parsley if desired.